tag:blogger.com,1999:blog-32669314240541875352017-09-26T06:10:41.880-04:00Culinary InfatuationAllyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.comBlogger241125tag:blogger.com,1999:blog-3266931424054187535.post-55300714094415295792009-10-01T23:41:00.008-04:002009-10-02T00:16:27.403-04:00Oven Fried Chicken Milanese<span style="color:#990000;"></span><a href="http://1.bp.blogspot.com/_hp5h_i-dHwo/SsV4wghPOTI/AAAAAAAACLU/iIJl0fq3UoA/s1600-h/chicken+and+Emma+006.jpg"><img id="BLOGGER_PHOTO_ID_5387845303977064754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SsV4wghPOTI/AAAAAAAACLU/iIJl0fq3UoA/s400/chicken+and+Emma+006.jpg" border="0" /></a><br /><div><span style="color:#000099;">This chicken was so, so good! Unlike other Oven "fried" chicken recipes that tend to have mushy breading, this kept it's crunch and was just plain delicious.</span></div><div><br /><div><span style="color:#000099;">I got the recipe from FN's "Ask Aida". I am not a fan of the show, but since my tv seems to be on that channel often, it was on and I watched the episode. It looked good, but even better, EASY.<br />I'm all about easy these days. I deviated from the original recipe a smidge, (noted in red) but it is a great and simple recipe. </span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">I planned on making this the night before, but, with a newborn, you can't really plan things. I was thrilled to be able to finish what I started... (the next day). : ) </span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5387845295016834738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SsV4v_I89rI/AAAAAAAACLM/Ffv1S9QTLHo/s400/chicken+and+Emma+001.jpg" border="0" /></span></div><div><span style="color:#000099;"><strong>Oven Fried Chicken Milanese</strong></span></div><div><span style="color:#000099;">adapted from FN's <a href="http://www.foodnetwork.com/recipes/aida-mollenkamp/oven-fried-chicken-milanese-with-tomato-onion-salad-recipe/index.html">Ask Aida</a></span></div><div><span style="color:#000099;"></span></div><div></div><div><span style="color:#990000;">My adaptations in red.</span></div><div><br /><span style="color:#000099;"><strong>Ingredients:</strong></span></div><div><span style="color:#cc0000;">32 oz. buttermilk</span></div><div><span style="color:#000099;"><strong></strong>4 skinless chicken legs and 4 skinless chicken thighs<br /></span><span style="color:#000099;">1/2 cup all-purpose flou</span></div><div><span style="color:#000099;">1 tsp. kosher salt<br />1 teaspoon freshly ground black pepper<br />2 cups panko breadcrumbs<br />2 Tbs. cup finely chopped fresh parsley leaves<br />2 Tbs. olive oil<br />2 teaspoons lemon zest <span style="color:#990000;">(I omitted)</span><br />3 large eggs, beaten thoroughly<br />1/2 cup finely grated Parmesan<br /><strong></strong></span></div><div><span style="color:#000099;"><strong>Directions:</strong></span></div><div><span style="color:#990000;">Marinate chicken at least 5 hours or overnight in buttermilk.</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.<br />Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.<br />To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.<br /></div></span><div><span style="color:#000099;">Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. </span></div><div><span style="color:#cc0000;"><span style="color:#000099;"></span></span></div><div><span style="color:#cc0000;"><span style="color:#000099;">*If you can't find skinless, bone-in chicken, by it with skin on and pull it off <span style="color:#990000;">( I recommend this, the skinless is much more expensive!).</span> To get a better grip, grasp skin with a paper towel and pull!</span> <img id="BLOGGER_PHOTO_ID_5387845309571076626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SsV4w1W9EhI/AAAAAAAACLc/gO804y7gxYg/s400/chicken+and+Emma+011.jpg" border="0" /></span></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com10tag:blogger.com,1999:blog-3266931424054187535.post-32931746731448984722009-09-30T17:06:00.006-04:002009-09-30T23:15:23.624-04:00Pumpkin Cream Cheese Bread<a href="http://4.bp.blogspot.com/_hp5h_i-dHwo/SsPMRYh9zpI/AAAAAAAACK8/G2N8HPiwlOo/s1600-h/bread+and+max+006.jpg"><img id="BLOGGER_PHOTO_ID_5387374178280001170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SsPMRYh9zpI/AAAAAAAACK8/G2N8HPiwlOo/s400/bread+and+max+006.jpg" border="0" /></a> <span style="color:#000099;">After a 4 month hiatus, I'm back to blogging. I don't know if it was the pregnancy, or just laziness for my lack of posts, but I've come to the conclusion that it's been long enough. </span><div><div><span style="color:#000099;">I can't promise an update everyday, or even every week, because my hands are kind of tied with my new bundle of Joy. His name is Max. : )</span></div><div><span style="color:#000099;"></span> </div><div></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5387374167708453618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 265px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SsPMQxJgyvI/AAAAAAAACK0/xv-JFZr2nBU/s400/max+9.29-09+014.jpg" border="0" /></span></div><br /><div><span style="color:#000099;">I have been blessed with so many gifts of food from family, friends and neighbors, that I thought I would return the favor and bake some pumpkin cream cheese bread for myself, and also for my neighbor who gave birth recently to twin boys.</span></div><div><span style="color:#000099;">I wanted to bake this bread last week, but what the heck, a canned pumpkin SHORTAGE kept me from that. I've never heard of such a thing, but apparently it's real. I was so thankful for the 2 cans I found at my local Kroger. </span></div><br /><div><span style="color:#000099;">I found this recipe on line from the Joy of Baking, I loved the picture of the cream cheese swirl in the bread pictured so that was what helped me decide to go with this recipe. Not hard at all, this is a very simple quick bread that is a great gift, great with morning coffee, or for a snack. With it being fall it is just perfect.</span></div><br /><div><span style="color:#000099;"><strong>Pumpkin Cream Cheese Bread</strong></span></div><div><em><span style="color:#000099;"><a href="http://www.joyofbaking.com/breakfast/PumpkinBread.html">Joy of Baking</a></span></em></div><br /><div><span style="color:#000099;"><strong>Cream Cheese Filling:</strong><br />8 ounce package (227 grams) cream cheese, room temperature<br />1/2 cup (100 grams) granulated white sugar<br />2 large eggs<br />1 1/2 tablespoons all purpose flour</span></div><div><br /><span style="color:#000099;"><strong>Pumpkin Bread:</strong><br />1 cup (110 grams) pecans or walnuts<br />3 1/2 cups (490 grams) all purpose flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />3/4 teaspoon salt<br />1 1/2 teaspoons ground cinnamon<br />1/4 teaspoon ground nutmeg<br />4 large eggs<br />2 cups (400 grams) granulated white sugar<br />1 cup (226 grams) unsalted butter, melted and cooled<br />1 - 15 ounce (425 grams) can pure pumpkin<br />1/2 cup (120 ml) water or milk<br />1 1/2 teaspoons pure vanilla extract</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pans. Set aside.</span></div><div> </div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><strong>Cream Cheese Filling:</strong> In your food processor, process the cream cheese until s</span><span style="color:#000099;">mooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.<br /></div><strong></strong></span><div><span style="color:#000099;"><strong></strong></span></div><div><span style="color:#000099;"><strong>Pumpkin Bread:</strong> In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.<br />In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.<br />Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.<br />Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter. Bake the breads for about 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.<br />Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.</span></div><div><br /><span style="color:#000099;">Makes 2 loaves. </span></div><div><span style="color:#000099;"></div><img id="BLOGGER_PHOTO_ID_5387374187506900514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SsPMR651HiI/AAAAAAAACLE/G3NVgSQOndI/s400/bread+and+max+008.jpg" border="0" /></span></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com13tag:blogger.com,1999:blog-3266931424054187535.post-3295175011709555052009-05-31T21:03:00.005-04:002009-05-31T21:53:20.834-04:00Walima Cooking Club- Tajine Ezzitoun<a href="http://2.bp.blogspot.com/_hp5h_i-dHwo/SiMuYuCC3ZI/AAAAAAAACKg/KuCF4s2Ra9Q/s1600-h/large_size_Walimalogo.jpg"><img id="BLOGGER_PHOTO_ID_5342164585199885714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 390px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SiMuYuCC3ZI/AAAAAAAACKg/KuCF4s2Ra9Q/s400/large_size_Walimalogo.jpg" border="0" /></a> <span style="color:#000099;">This month is the debut of the Walima Cooking Club. Our Logo, as many will recognize, is taken from one of Lebanese famous Painter, Mustapha Faroukh’s “Still Life Album".</span><br /><br /><span style="color:#000099;">The May 2009, Challenge is brought to us by Khadidja Zehani from </span><a href="http://www.dessert-world.blogspot.com/" target="_blank"><span style="color:#000099;">www.dessert-world.blogspot.com</span></a><span style="color:#000099;">. Khadidja worked on two recipes to give us two choices; one for a wonderful savoury dish and one for outstanding dessert....<br /></span><span style="color:#000099;"></span><br /><span style="color:#000099;">Our club is devoted to Arabic Cooking, and each month a country and dish from that country is chosen by one of the members. This month the county of Algeria was chosen and Khadidja </span><span style="color:#000099;"> picked the <strong>Tanjine Ezzitoun</strong> (olive tanjine) for our savory challenge, and <strong>Slilet laaroussa</strong> which is -translated- "The Bride's Basket" for the sweet part. As a memeber, you get to choose which recipe (or both) you want to make. (both recipes can be found on her blog).</span><br /><span style="color:#000099;"></span><br /><div><div><div><span style="color:#000099;">I chose the savory, particularly because it incorporated olives. I have a huge craving for them lately (pregnancy? ; ) ), and don't put them in dishes because my hubby hates them. The recipe turned out to be delicious, even though I had way too much sauce left over. I know it is because I modified the recipe to feed just the two of us. I also added some additional spices, and omitted the lamb. Lamb here is just way too expensive, and I would have probably had to go to a specialty grocery to get some. I served everything over rice, but in retrospect I wish I would've used the cous cous I have. Oh well, I'll remember that for next time.</span></div><div><span style="color:#000099;">I'm so happy to be a member of this new club, and can't wait to see what is in store for next month!</span></div><div><span style="color:#000099;"></span></div><div><strong><span style="color:#000099;">Tajine Ezzitoun - Olives Tajine </span></strong></div><div><span style="color:#000099;">(my modifications in red)</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><img id="BLOGGER_PHOTO_ID_5342164575356673474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SiMuYJXPXcI/AAAAAAAACKQ/5evpPlMndNE/s400/tanjine+001.jpg" border="0" /><br /><div><span style="color:#000099;">Ingredients:</span></div><div><span style="color:#000099;">1 whole chicken cut into pieces </span><span style="color:#cc0000;">(I used 6 chicken thighs/skin on)</span></div><div><span style="color:#000099;">2 lbs of lamb </span><span style="color:#cc0000;">(omitted)</span></div><div><span style="color:#000099;">1 large onion</span></div><div><span style="color:#000099;">1 Tbsp butter or oil</span></div><div><span style="color:#000099;">2 cups pitted green olives</span></div><div><span style="color:#000099;">2 medium carrots, cut into circles</span></div><div><span style="color:#000099;">1tsp salt,</span></div><div><span style="color:#000099;">1/2 tsp cinnamon, </span><span style="color:#cc0000;">(I also added 1 tsp. ground coriander, a bay leaf and 1 tsp. cumin)</span></div><div><span style="color:#000099;">1/2 tsp black pepper</span></div><div><span style="color:#000099;">1 chicken cube </span><span style="color:#cc0000;">( I omitted)</span></div><div><span style="color:#000099;">water </span><span style="color:#cc0000;">(I used chicken stock)</span></div><div><span style="color:#000099;">parsley</span></div><br /><div><span style="color:#000099;"><strong>Meat balls</strong> (optional)</span></div><div><span style="color:#000099;">1/2 lb ground beef</span></div><div><span style="color:#000099;">1 small onion1 small egg</span></div><div><span style="color:#000099;">1/4 cup bread crumbs</span></div><div><span style="color:#000099;">1/4 cup chopped parsley</span></div><div><span style="color:#000099;">1/2 tsp salt</span></div><div><span style="color:#000099;">1/4 tsp black pepper</span></div><div><span style="color:#000099;">1/4 tsp cinnamon</span></div><div><span style="color:#000099;">Flour to dredge the meat balls</span></div><br /><div><span style="color:#000099;">To thicken the sauce: </span></div><div><span style="color:#000099;">1 Tbsp soft butter </span><span style="color:#cc0000;">( I just used water and flour slurry)</span></div><div><span style="color:#000099;">2 tbsp flour</span></div><br /><div><span style="color:#000099;">Preparation:</span></div><br /><div><span style="color:#000099;">1- In a pot / pressure cooker put the butter /oil, chicken pieces, lamb pieces (if using), the onion, salt, pepper cinnamon. Cook over medium heat until the onions are translucent. Add the chicken cube and enough water to cover the meat. Bring the mixture to a boil then cover and cook until the meat is tender. If using both meats, half way through cooking, remove the chicken pieces and continue to cook until the lamb is tender.</span></div><br /><div><span style="color:#000099;">2 - In a sauce pan, put the olives and cover with water. Bring to a boil and let the olives boil for 3 to 5 mn. Drain and repeat the same process 2 to 3 times until the olives are no longer bitter.They should not be too salty neither. Set the olives aside.</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">3- Prepare the meat balls: mix all the ingredients and make balls. Put about 1/2 in of oil in a frying pan and heat over medium heat. Dredge each meat ball in flour and fry until golden brown. Drain on a paper towel and set aside.</span></div><br /><div><span style="color:#000099;">4- Once the meat pieces are cooked, add the olives, the sliced carrots and the meat balls. Bring the sauce to a boil, cover the pot and cook until the carrots and the olives are tender, and the meat balls are cooked through.</span></div><br /><div><span style="color:#000099;">5-To finish the dish, mix the butter and flour to form a smooth paste. Bring the sauce to a boil and gradually add the butter/ flour mixture, stirring continuously. Let the sauce boil for 3 to 5 minutes. The sauce should be slightly thick. Add 2 tbsp chopped parsley. Serve the dish accompanied with lemon wedges.</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5342164577313695826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SiMuYQp1KFI/AAAAAAAACKY/scYTZAx-JDM/s400/tanjine+004.jpg" border="0" /></span></div></div></div><br /><p><span style="color:#000099;">Check out the other members blogs to see their challenge results:</span></p><p><a href="http://alyaman2002.blogspot.com/"><span style="color:#cc0000;">http://alyaman2002.blogspot.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://amour-des-saveurs.over-blog.com/"><span style="color:#cc0000;">http://amour-des-saveurs.over-blog.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://antoniotahhan.com/"><span style="color:#cc0000;">http://antoniotahhan.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://chahiraelkhabira.blogspot.com/"><span style="color:#cc0000;">http://chahiraelkhabira.blogspot.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://culinaryinfatuation.blogspot.com/"><span style="color:#cc0000;">http://culinaryinfatuation.blogspot.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://hommuswtabbouli.blogspot.com/"><span style="color:#cc0000;">http://hommuswtabbouli.blogspot.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://jouhayna.canalblog.com/"><span style="color:#cc0000;">http://jouhayna.canalblog.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://lailablogs.com/"><span style="color:#cc0000;">http://lailablogs.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://mimicooks.com/"><span style="color:#cc0000;">http://mimicooks.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://souska.canalblog.com/"><span style="color:#cc0000;">http://souska.canalblog.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://sousoukitchen.blogspot.com/"><span style="color:#cc0000;">http://sousoukitchen.blogspot.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://tasteofbeirut.com/"><span style="color:#cc0000;">http://tasteofbeirut.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://themiddleeasterncook.blogspot.com/"><span style="color:#cc0000;">http://themiddleeasterncook.blogspot.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://bbacuisine.canalblog.com/"><span style="color:#cc0000;">http://www.bbacuisine.canalblog.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://www.dessert-world.blogspot.com/"><span style="color:#cc0000;">http://www.dessert-world.blogspot.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://www.phoeniciangourmet.blogspot.com/"><span style="color:#cc0000;">http://www.phoeniciangourmet.blogspot.com</span></a><span style="color:#cc0000;"><br /></span><a href="http://www.yumeezy.blogspot.com/"><span style="color:#cc0000;">http://www.yumeezy.blogspot.com</span></a><span style="color:#cc0000;"><br /></span></p>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com5tag:blogger.com,1999:blog-3266931424054187535.post-59336596554078673842009-05-27T22:40:00.005-04:002009-05-27T23:31:16.411-04:00Daring Bakers: Strudel<div><br /><img id="BLOGGER_PHOTO_ID_5340706769825574850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/Sh4Agsj6L8I/AAAAAAAACKA/0lNLf3BG-OA/s400/strudel+010.jpg" border="0" /><br /><div><div><div><div><div><div><span style="color:#000099;"><strong>The May Daring Bakers’ challenge was hosted by <a href="http://linda.kovacevic.nl/">Linda of make life sweeter</a>! and <a href="http://cococooks.blogspot.com/">Courtney of Coco Cooks</a>. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.</strong></span></div><br /><div><span style="color:#000099;">Instead of doing the apple strudel, I chose to make a pear, brie, and walnut combo. I saw a strudel recipe in Bon Appetit (Feb. issue) and cut it out just waiting for the right time to make it. The filling called for pears and roquefort cheese, and just reading the recipe made me drool. When the recipe for this challenge was announced, I knew what filling I was going to use. Unfortunately, the grocery store by my me did not have roquefort, so I used brie. The recipe for the dough in Bon Appetit was very similar to the dough recipe here, so I was thrilled that I was finally going to make this wonderful strudel.</span></div><br /><div><span style="color:#000099;">This was a fun challenge, and the result was a very yummy strudel. Thanks Linda and Courtney!</span></div><br /><div><span style="color:#000099;">Preparation time Total: 2 hours 15 minutes – 3 hours 30 minutes </span></div><div><span style="color:#000099;"><br />15-20 min to make dough</span></div><div><span style="color:#000099;">30-90 min to let dough rest/to prepare the filling</span><br /></div><div><span style="color:#000099;">20-30 min to roll out and stretch dough10 min to fill and roll dough</span><br /></div><div><span style="color:#000099;">30 min to bake</span></div><div><span style="color:#000099;">30 min to cool </span></div><br /><div><span style="color:#000099;"><strong>Strudel doughfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers</strong></span></div><div><br /><span style="color:#000099;">1 1/3 cups (200 g) unbleached flour</span></div><div><span style="color:#000099;">1/8 teaspoon salt7 tablespoons (105 ml) water, plus more if needed</span><br /></div><div><span style="color:#000099;">2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough</span><br /></div><div><span style="color:#000099;">1/2 teaspoon cider vinegar</span></div><div><br /><span style="color:#000099;">1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.</span><br /><br /><span style="color:#000099;">2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).</span></div><div><br /><span style="color:#000099;">3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.</span></div><div><br /><span style="color:#000099;">4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time.</span></div><div><span style="color:#000099;"> </div><img id="BLOGGER_PHOTO_ID_5340706453603708482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/Sh4AOSivbkI/AAAAAAAACJg/TT9CfcfKeJ0/s400/strudel+002.jpg" border="0" /> Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.</span><br /><br /><div><span style="color:#000099;"><strong>Pear, Brie and Walnut Filling</strong></span><br /></div><div><span style="color:#000099;">(modified from Bon Appetit February, 2009)</span></div><div> </div><div><span style="color:#000099;">1 1/2 lbs. Bosc pears, peeled and chopped</span><br /></div><div><span style="color:#000099;">1 1/2 teaspoons plus 4 Tbs. unsalted butter, melted</span><br /></div><div><span style="color:#000099;">8 oz. brie cut into small pieces </span></div><div><span style="color:#000099;">1/2 cup chopped walnuts</span></div><div><span style="color:#000099;">1 Tbs. flour</span></div><div><span style="color:#000099;">1 1/2 tsp. lemon juice</span></div><div><span style="color:#000099;">1 Tbs. sugar</span></div><div><span style="color:#000099;">1 Tbs. breadcrumbs</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;">Heat a medium skillet over medium heat and add the 1 1/2 tsp. of butter. When melted add chopped pears and let saute for about 4-5 minutes.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5340706449679717602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/Sh4AOD7MFOI/AAAAAAAACJY/ghtcCIrV9-A/s400/strudel+001.jpg" border="0" /></span></div><div><span style="color:#000099;">Remove and strain juices and put in fridge to chill.</span></div><div><span style="color:#000099;">After pears have chilled put into a bowl and add the cheese, walnuts, flour and lemon juice. Stir to combine.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><strong>Strudel Assembly:</strong></span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;">With hands spread half of the melted butter over dough. Sprinkle rolled dough with sugar and breadcrumbs. Spread pear mixture over the dough leaving about a one inch margin on all sides.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5340706458551610178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/Sh4AOk-aa0I/AAAAAAAACJo/kYCT9tUbkfI/s400/strudel+004.jpg" border="0" /></span></div><div><span style="color:#000099;">Roll up like a jelly roll and transfer to a parchment paper lined cookie sheet. </span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5340706464797980306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/Sh4AO8PqdpI/AAAAAAAACJw/TXXFOUJVdb8/s400/strudel+006.jpg" border="0" /> Bake for 40 minutes, and cool for 30. Serve warm.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5340706467022334018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/Sh4APEh_aEI/AAAAAAAACJ4/SVnK1yEU2-0/s400/strudel+007.jpg" border="0" /></span></div></div></div></div></div></div></div><br /><img id="BLOGGER_PHOTO_ID_5340706771569887458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/Sh4AgzDySOI/AAAAAAAACKI/SgZyr-N88zo/s400/strudel+015.jpg" border="0" />Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com16tag:blogger.com,1999:blog-3266931424054187535.post-63301837435053890592009-05-05T20:40:00.010-04:002009-05-06T14:11:03.184-04:00Creamy Beef Pasta w/ Asparagus, Sundried Tomatoes, and Mushrooms<a href="http://1.bp.blogspot.com/_hp5h_i-dHwo/SgDfKgZoNuI/AAAAAAAACJE/A-uH_Cy9VvI/s1600-h/bancake+005.jpg"><img id="BLOGGER_PHOTO_ID_5332507330395780834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SgDfKgZoNuI/AAAAAAAACJE/A-uH_Cy9VvI/s400/bancake+005.jpg" border="0" /></a><span style="color:#000099;">Chad and I went out to eat with my parents a couple weeks ago and I ordered a dish just like this. It was delicious, even the next day when we had it for leftovers. Since we both liked it so much I decided that I would make my own variation. Instead of using the prime rib, which the restaurant used, I used a cut of beef that is much more inexpensive, stew meat.</span> <div><span style="color:#000099;">It took a while to get the dish ready (letting the meat slow cook in the oven), but it was worth it. This dish was so hearty and had so many flavors it really hit the spot. It isn't the healthiest of meals, but everything in moderation, right? The recipe made quite a lot, so we had plenty of leftovers. Next time I plan to make it, I may cook the meat ahead of time to make it a convenient week-night meal.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><strong>Creamy Beef Pasta with Asparagus, Sundried Tomatoes and Mushrooms </strong></span></div><br /><span style="color:#000099;">Beef:<br /><br /></span><span style="color:#000099;"></span><span style="color:#000099;">1 lb stew meat</span><br /><span style="color:#000099;">cajun seasoning</span><br /><span style="color:#000099;">flour for dredging (like 1/3 cup or so)</span><br /><span style="color:#000099;">2 Tbs. Canola Oil</span><br /><span style="color:#000099;">1 cup water or beef broth</span><br /><br /><span style="color:#000099;">Heat oven to 350</span><br /><span style="color:#000099;"></span><br /><span style="color:#000099;">Season beef with cajun seasoning, dredge in flour and sear on all sides in a large pan with oil over medium heat. ( I used a cast iron skillet so I could just transfer it to the oven. If you don't have one use another oven safe pan and transfer the meat.) Add water/broth cover and cook for 1 hour and a half or until very tender.</span><br /><br /><span style="color:#000099;">Pasta Ingredients:</span><br /><span style="color:#000099;"></span><br /><div><span style="color:#000099;">1 lb pasta (I used penne, but use what you like) cooked according to package directions</span></div><div><span style="color:#000099;">8 slices of bacon cooked and chopped</span></div><div><span style="color:#000099;">1 cup chopped asparagus (bottoms trimmed) cut into 1/4 inch lengths</span></div><div><span style="color:#000099;">1/2 cup sun dried tomatoes chopped</span></div><div><span style="color:#000099;">1 8oz. pkg. of mushrooms chopped</span></div><div><span style="color:#000099;">Handful of fresh parsley chopped</span></div><div><span style="color:#000099;">2 Tbs. olive oil</span></div><div><span style="color:#000099;">Salt and pepper to taste</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">Heat a skillet over medium heat and add olive oil. Add mushrooms, and asparagus and cook until crisp tender. Add the sundried tomatoes and cook for another minute or two more. Season with salt and pepper. Toss in the parsley at the end and set aside until ready to assemble pasta.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">Sauce:</span></div><div><span style="color:#000099;">8 Tbs. unsalted butter (1 stick)</span></div><div><span style="color:#000099;">1/2 cup onion chopped</span></div><div><span style="color:#000099;">2 cloves of garlic minced</span></div><div><span style="color:#000099;">3 Tbs. flour</span></div><div><span style="color:#000099;">1 1/2 cups chicken stock or broth</span></div><div><span style="color:#000099;">1/3 cup heavy cream (or use half and half)</span></div><div><span style="color:#000099;">1/2 cup grated parmesan cheese</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"></span></div><div></div><div></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">Heat a sauce pan over medium heat and melt butter. When butter is melted add the onion. Cook until it is translucent, then add the garlic. Cook for 30 seconds or so. Add flour and whisk to make a smooth roux. Add stock, whisking the whole time. Add cream and parmesan and whisk until cheese is melted. </span></div><div><span style="color:#000099;"></span> </div><div> </div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">When beef is done cut into smaller pieces if needed. Add all ingredients together in a big bowl and serve.</span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5332507338316459122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SgDfK96ELHI/AAAAAAAACJM/NU3igT5nIlU/s400/bancake+007.jpg" border="0" /></span></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com10tag:blogger.com,1999:blog-3266931424054187535.post-48754933094230037852009-05-02T23:00:00.006-04:002009-05-03T11:19:34.871-04:00Daring Bakers: Caramel Banana Cheesecake<a href="http://1.bp.blogspot.com/_hp5h_i-dHwo/Sf0MYyKCKuI/AAAAAAAACIk/DeGYmhWtpFs/s1600-h/bancake+010.jpg"><img id="BLOGGER_PHOTO_ID_5331431153796786914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/Sf0MYyKCKuI/AAAAAAAACIk/DeGYmhWtpFs/s400/bancake+010.jpg" border="0" /></a> <span style="color:#000099;">Better late than never. I'm a week late posting about this lovely cake. I just can't seem to manage my time around cooking anymore. </span><br /><div><br /><div><div><span style="color:#000099;">I knew I'd be making this cheesecake, but I didn't know I'd be so late. I am happy I did follow through though the recipe is one of the best! Very creamy and perfect in every way a cheesecake should be.</span></div><br /><div><strong><span style="color:#000099;">The April 2009 challenge is hosted by Jenny from <a href="http://jennybakes.blogspot.com/">Jenny Bakes</a>. She has chosen Abbey's Infamous Cheesecake as the challenge.</span></strong></div><br /><div><span style="color:#000099;">We were told to get creative with this recipe so I looked for ways to do that. I had no other fruit in the house except bananas (I think fruit and cheesecake just have to go together) so I decided to incorporate them into the batter.</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">The caramel I made from scratch using a recipe I got from Simply Recipes. If you'd like the recipe click here >>> <a href="http://simplyrecipes.com/recipes/caramel_sauce/">Simply Recipes</a>. </span></div><br /><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">This was so easy to make, I'm so glad I stumbled upon this recipe, I'll be making my own caramel sauce from now on.</span></div><br /><div><span style="color:#000099;"></span></div><img id="BLOGGER_PHOTO_ID_5331431149792867682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/Sf0MYjPbNWI/AAAAAAAACIU/eT-HoWZvwLQ/s400/bancake+001.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5331431156295576034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/Sf0MY7dyqeI/AAAAAAAACIc/JU6qwreQE2s/s400/bancake+002.jpg" border="0" /><br /><br /><div><span style="color:#000099;">Now for the DB cheesecake recipe:</span></div><img id="BLOGGER_PHOTO_ID_5331431164567825266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/Sf0MZaSDK3I/AAAAAAAACI0/ZkKH2dkiwN8/s400/bancake+018.jpg" border="0" /><br /><div><span style="color:#000099;"></span></div><br /><div><span style="color:#000099;"><strong>Abbey's Infamous Cheesecake:</strong></span></div><br /><span style="color:#000099;"><strong>crust:</strong></span></div><div><div><span style="color:#000099;">2 cups / 180 g graham cracker crumbs</span></div><div><span style="color:#000099;">1 stick / 4 oz butter, melted</span><br /><span style="color:#000099;">2 tbsp. / 24 g sugar1 tsp. vanilla extract </span></div><br /><div><span style="color:#000099;"><br /><strong>cheesecake:</strong></span></div><div><span style="color:#000099;">3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature</span></div><div><span style="color:#000099;">1 cup / 210 g sugar</span></div><div><span style="color:#000099;">1 cup mashed bananas ( I used 2 medium)</span></div><div><span style="color:#000099;">3 large eggs</span></div><div><span style="color:#000099;">1 cup / 8 oz heavy cream</span></div><div><span style="color:#000099;">1 tbsp. lemon juice</span></div><div><span style="color:#000099;">1 tbsp. vanilla extract (or the innards of a vanilla bean)</span></div><div><span style="color:#000099;">1 tbsp liqueur, optional, but choose what will work well with your cheesecake </span><span style="color:#cc0000;">(I omitted) </span></div><br /><div><span style="color:#000099;"><strong>DIRECTIONS:</strong></span></div><br /><div><span style="color:#000099;">1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath. </span><span style="color:#cc0000;">(I used a large roasting pan)</span></div><span style="color:#000099;"><br /><div>2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside. </div><br /><div>3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. <span style="color:#cc0000;">Add mashed bananas and mix about 30 seconds</span>. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy. </div><br /><div>4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. </div><br /><div>5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve. </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5331431159428233282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/Sf0MZHIrOEI/AAAAAAAACIs/puRC14DEIF8/s400/bancake+013.jpg" border="0" /><br /><div></div><div>Pan note: The creator of this recipe used to use a spring form pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away. ( I had no problems using my 9" spring form. I just wrapped it in foil)<br />Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served.</span> <img id="BLOGGER_PHOTO_ID_5331616511584010882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/Sf20-BuSgoI/AAAAAAAACI8/RhAYDp2t5WY/s400/bancake+021.jpg" border="0" /></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com11tag:blogger.com,1999:blog-3266931424054187535.post-77594357831417962082009-04-26T10:10:00.006-04:002009-08-24T08:08:19.368-04:00Granola Bark<a href="http://4.bp.blogspot.com/_hp5h_i-dHwo/SfRyUcuwTyI/AAAAAAAACIE/B-vpadiJ7tY/s1600-h/bark+007.jpg"><img id="BLOGGER_PHOTO_ID_5329009954721386274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SfRyUcuwTyI/AAAAAAAACIE/B-vpadiJ7tY/s400/bark+007.jpg" border="0" /></a> <span style="color:#000099;">So I was in Publix the other day (our area grocery store) and in the bakery section they had this granola bark. It looked so good, but it was way to pricey for my liking.</span> <div><div><div><span style="color:#000099;">This was something I knew I could make but needed a basic recipe to go by. After doing some research on the interwebs I found a recipe I could use as a starter (and believe me, there wasn't much out there).</span></div><div><span style="color:#000099;">I added a few things of my own, but basically left the recipe as is. Next time I think I may add some maple syrup, or maybe some brown sugar in place of some of the honey.</span></div><br /><div><span style="color:#000099;">This took a little over an hour to bake, and prep was like 10 minutes (if that). I can see myself eating this as a snack, or even for breakfast. It keeps for 2 weeks stored in an airtight container or ziplock.</span></div><br /><div><span style="color:#000099;"><strong>Granola Bark</strong></span></div><div><span style="color:#000099;">(Modified from Anson Mills Recipes)</span></div><div><span style="color:#000099;"></span><br /><span style="color:#000099;">Ingredients</span></div><br /><div><span style="color:#000099;">3 cups Anson Mills Oats (not instant, I just used regular 'ol oats with the old man on the box) </span></div><div><span style="color:#000099;">2 cups raw, sliced almonds</span></div><div><span style="color:#000099;">3/4 cups sweetened coconut</span></div><div><span style="color:#000099;">1 cup raw sunflower seeds </span><br /></div><div><span style="color:#000099;">3/4 cup raw, hulled sesame seeds</span><br /></div><div><span style="color:#000099;">3/4 cup dried cranberries (I used cherry flavored Craisins)</span><br /></div><div><span style="color:#000099;">1/2 cup mini semi sweet chocolate chips</span><br /></div><div><span style="color:#000099;">2 1/4 teaspoons ground cinnamon</span><br /></div><div><span style="color:#000099;">1 1/2 teaspoons ground ginger</span><br /></div><div><span style="color:#000099;">3/4 teaspoon grated nutmeg</span><br /></div><div><span style="color:#000099;">8 tablespoons (1 stick) unsalted butter</span><br /></div><div><span style="color:#000099;">1 cup honey</span></div><div><span style="color:#000099;">3/4 teaspoon salt</span><br /></div><div><span style="color:#000099;">1 1/2 teaspoons vanilla extract</span></div><br /><div><span style="color:#000099;">Directions</span></div><br /><div><span style="color:#000099;">1. Place an oven rack in the lower-middle position and heat the oven to 250 degrees. Line a cookie sheet with parchment paper.</span></div><br /><div><span style="color:#000099;">2. Place the oats, almonds, coconut, sunflower or pumpkin seeds, sesame seeds,dried cranberries,chocolate chips, and spices in a large mixing bowl and toss to combine.<br /></span></div><br /><div><span style="color:#000099;">3. Heat the butter and honey together in a small, heavy-bottomed saucepan over low heat until the butter melts. Stir in sea salt and vanilla. Remove from the heat.<br /></span></div><br /><div><span style="color:#000099;">4. Pour the hot liquid ingredients over the dry ingredients and stir with a wooden spoon or rubber spatula until the dry ingredients are evenly moist.</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5329009945521222722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SfRyT6dQ9EI/AAAAAAAACH0/EqJSL6vefBw/s400/bark+001.jpg" border="0" /> Turn the granola onto the prepared pan and press firmly with an offset spatula to create an even layer, about 1/2 inch thick. Bake until the granola is firm to the touch and a deep golden brown, about 1 hour and 15 minutes. (The granola will become crisper as it cools.) </span></div><br /><img id="BLOGGER_PHOTO_ID_5329009949711149490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SfRyUKEOKbI/AAAAAAAACH8/T3G5h3raVTM/s400/bark+003.jpg" border="0" /><br /><div><span style="color:#000099;">Cool in the pan, then lift an edge of parchment and break the granola into pieces.</span> </div><div></div><div><img id="BLOGGER_PHOTO_ID_5329009951386877426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SfRyUQTvvfI/AAAAAAAACIM/qpniegL2tI4/s400/bark+005.jpg" border="0" /></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com14tag:blogger.com,1999:blog-3266931424054187535.post-39899994941915896902009-04-20T19:14:00.005-04:002009-04-21T17:51:45.033-04:00Crunchy Buttermilk-Coconut Chicken Strips<a href="http://3.bp.blogspot.com/_hp5h_i-dHwo/Se0GFRmK9uI/AAAAAAAACHc/SiECJ1VCWCk/s1600-h/chicken+003.jpg"><img id="BLOGGER_PHOTO_ID_5326920621941782242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/Se0GFRmK9uI/AAAAAAAACHc/SiECJ1VCWCk/s400/chicken+003.jpg" border="0" /></a><br /><div><span style="color:#000099;">I found this recipe browsing the My Recipes site. I needed something to do with my chicken breasts, but wanted to try something new.</span></div><br /><div><span style="color:#000099;">The recipe is originally from a popular "light" cooking magazine, and it got great reviews so I decided to try it out. </span></div><div><span style="color:#000099;">I'm so glad I did. The flavors were fantastic, and even Chad was surprised (he's not a fan of coconut) and delighted. The corn flakes added a crispy crunch, and the curry powder gave it just enough heat. </span></div><div><span style="color:#000099;">I was skeptical about baking the strips and them coming out crispy, but they did, and what a great way to cut fat and calories.</span></div><div><span style="color:#000099;">Here is the recipe with my modifications.</span></div><br /><br /><div><span style="color:#000099;"><strong>Crunchy Buttermilk-Coconut Chicken Strips</strong></span></div><br /><div><span style="color:#000099;">1 lb. boneless, skinless chicken breast cut into strips</span></div><div><span style="color:#000099;">1 1/2 cups buttermilk (I used whole fat, but you can save calories by using non-fat)</span></div><div><span style="color:#000099;">1/2 cup all purpose flour</span></div><div><span style="color:#000099;">1 large egg and 1 egg white beaten</span></div><div><span style="color:#000099;">1 1/2 cups crushed corn flakes</span></div><div><span style="color:#000099;">1 tsp. garlic powder</span></div><div><span style="color:#000099;">1 tsp. curry powder</span></div><div><span style="color:#000099;">1/2 cup sweetened flaked coconut chopped</span></div><div><span style="color:#000099;">1 tsp. salt </span></div><div><span style="color:#000099;">butter spray</span></div><div><span style="color:#000099;"></span></div><img id="BLOGGER_PHOTO_ID_5326920627082150626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/Se0GFkvuwuI/AAAAAAAACHk/xtdehS9UnqY/s400/chicken+008.jpg" border="0" /><br /><div><span style="color:#000099;">Preheat oven to 425; line a cookie sheet with foil and spray with butter spray.</span></div><br /><div><span style="color:#000099;">Combine chicken and buttermilk in a dish; cover and chill at least 1 hour. Drain chicken, discarding liquid, but do not rinse. Combine chicken and flour in a medium bowl, tossing to coat.<br /><br />Combine egg and egg white in a small bowl. Combine crushed cornflakes , coconut, salt, curry powder, and garlic powder in a shallow dish. Dip strips into egg mixture, then dredge in cornflake mixture. Lay on foil lined cookie sheet. Repeat procedure with remaining chicken, egg mixture, and cornflake mixture. When all strips are breaded lightly spray with butter spray. Cook on middle rack of oven for 8-12 minutes.</span></div><div><span style="color:#000099;"></div></span><img id="BLOGGER_PHOTO_ID_5326920633044807586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/Se0GF69Vr6I/AAAAAAAACHs/KuvjfZbO4XE/s400/chicken+017.jpg" border="0" />Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com9tag:blogger.com,1999:blog-3266931424054187535.post-55452576128713323132009-04-18T09:53:00.005-04:002009-04-18T15:24:41.162-04:00Potato-Zucchini Pancakes<a href="http://4.bp.blogspot.com/_hp5h_i-dHwo/SenfRTQDR3I/AAAAAAAACHM/Fd7RmfOqkG0/s1600-h/Amy%27s+Wed+027.jpg"><img id="BLOGGER_PHOTO_ID_5326033522660689778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SenfRTQDR3I/AAAAAAAACHM/Fd7RmfOqkG0/s400/Amy%27s+Wed+027.jpg" border="0" /></a> <span style="color:#000099;">I made these a while ago after seeing something similar in BHG. The BHG version had carrots incorporated as well, but I chose to leave them out. This was simple to do, the trickiest part was squeezing the water out of both the potatoes and zucchini. I just used a dish towel and rang the heck out of them until they were dry enough, then put them in a bowl.</span><br /><div><div><div><span style="color:#000099;">I fried them in a little canola oil, and they were a great side dish. These pancakes are easy to adjust to your taste. I thought about adding some parmesan cheese, but didn't have any on hand, maybe next time.</span></div><br /><div><span style="color:#000099;"><strong>Potato-Zucchini Pancakes</strong></span></div><br /><div><span style="color:#000099;">3 medium red potatoes shredded and squeezed dry</span></div><div><span style="color:#000099;">2 medium zucchini shredded and squeezed dry</span></div><div><span style="color:#000099;">2 eggs beaten</span></div><div><span style="color:#000099;">2 1/2 Tbs. AP flour</span></div><div><span style="color:#000099;">1/2 and onion finely chopped or (1/2 a cup)</span></div><div><span style="color:#000099;">1/4 tsp. nutmeg</span></div><div><span style="color:#000099;">salt and pepper to taste</span></div><div><span style="color:#000099;">Canola oil </span></div><br /><div><span style="color:#000099;">Put shredded potato and zucchini in a medium sized bowl. Add the rest of the ingredients and mix thoroughly. </span></div><div><span style="color:#000099;">Heat a large skillet over medium heat and add the canola oil (enough to cover the bottom of the skillet).</span></div><br /><div><span style="color:#000099;">Scoop out about 1/3 cup (or more if you want them larger) and put in pan. Flatten with a spatula and let cook until crispy on that side (about 4 minutes). </span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5326033515150159042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SenfQ3RZrMI/AAAAAAAACG8/SQ4T_0dsHsU/s400/Amy%27s+Wed+018.jpg" border="0" />Turn and let cook on the other side until crispy. </span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5326033518858855218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SenfRFFn4zI/AAAAAAAACHE/YxOfSQoYgbE/s400/Amy%27s+Wed+020.jpg" border="0" />Repeat until mixture is gone and serve.</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5326033526424081906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SenfRhRUFfI/AAAAAAAACHU/q8fPoO0JaDw/s400/Amy%27s+Wed+035.jpg" border="0" /></span></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com2tag:blogger.com,1999:blog-3266931424054187535.post-2493655982101438322009-02-28T18:43:00.010-05:002009-03-01T09:14:53.356-05:00February Daring Bakers: Valentino Cake and Homemade Ice Cream<a href="http://2.bp.blogspot.com/_hp5h_i-dHwo/SaoIhaNkMhI/AAAAAAAACGs/52CNtomQDxw/s1600-h/silueta.jpg"><img id="BLOGGER_PHOTO_ID_5308064480874476050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 301px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SaoIhaNkMhI/AAAAAAAACGs/52CNtomQDxw/s400/silueta.jpg" border="0" /></a><span style="color:#000099;">After missing out on last month's challenge, I was determined to make this month's daring recipe</span>.<br /><br /><span style="color:#990000;">The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker &amp; Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.<br /><br /></span><img id="BLOGGER_PHOTO_ID_5308059833144429666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SaoES4EXzGI/AAAAAAAACF8/fjzjePuf32Q/s400/db+007.jpg" border="0" /> <span style="color:#000099;">I've never made a flour less cake before, so this month's recipe really peaked my interest. The recipe looked simple enough and only 3 ingredients! </span><div><div><div><div><div><div><div><div><div><br /></div><div><span style="color:#000099;"></span></div><div><br /></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5308059825018108578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SaoESZy5-qI/AAAAAAAACFs/syxZaSIFf-g/s400/db+004.jpg" border="0" /> A traditional Valentino cake is made in a heart shaped pan, or cut into a heart. But, I don't own such a pan, and didn't want to mess up the cake by cutting so I decided to pay homage to the cake by making a heart in the center with strawberry puree.</span></div><div><br /></div><div><span style="color:#000099;"></span></div><div><br /></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5308059833806354018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SaoES6iL9mI/AAAAAAAACGE/kE3leAaoq2o/s400/db+008.jpg" border="0" /></span></div><div><br /></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">The cake came out beautiful. I used 12 oz. of bittersweet chocolate and 4 oz. of semisweet. We were warned that the cake would taste exactly like the chocolate we used, I made sure to use what I liked in quantities I knew would mesh well.</span></div><div><br /></div><div></div><div><br /></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5308060326928137234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SaoEvnjlPBI/AAAAAAAACGM/5O49x69JzG4/s400/db+010.jpg" border="0" /></span></div><div><br /></div><div><span style="color:#000099;"></span></div><div><br /></div><div><span style="color:#000099;"></span></div><div><br /></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5308060337500706930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SaoEwO8R2HI/AAAAAAAACGc/sHiATAqDLpc/s400/db+013.jpg" border="0" /></span></div><div><br /></div><div><span style="color:#000099;">I was more worried about making the ice cream, because I don't own an ice cream maker. After reading the helpful hints from fellow DB'ers I knew I could do it. </span></div><div><span style="color:#000099;">The cake came together easily, I used a 9 inch spring form pan and when it came out of the oven, it had risen beautifully. After about 20 minutes or so, it kind of shrank. But it still looked pretty.</span></div><div><br /></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">The ice cream, to my surprise was very easy to prepare even though I modified a bit (instead of a vanilla bean I used 1 1/4 tsp. vanilla extract). </span></div><div><br /></div><div><span style="color:#000099;"></span></div><div><br /></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5308059824911967506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SaoESZZmZRI/AAAAAAAACFk/mJIQASJpEYM/s400/db+003.jpg" border="0" /> I ended up using a 12 inch cake pan (tips said to use a shallow pan to freeze in) and it froze in under 4 hours. It tasted very custard-y, but I loved it. </span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5308060338422558114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SaoEwSYELaI/AAAAAAAACGk/_l0ad_cT6MI/s400/db+016.jpg" border="0" /></span></div></div><div></div><div></div><div><div align="center"><strong>~The Recipes~</strong></div><strong></strong></div><div><div align="left"><span style="color:#000099;">Chocolate ValentinoPreparation Time: 20 minutes</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped</span></div><div align="left"><span style="color:#000099;">½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter</span></div><div align="left"><span style="color:#000099;">5 large eggs separated</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.</span></div><div align="left"><span style="color:#000099;">2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">3. Separate the egg yolks from the egg whites and put into two medium/large bowls.</span></div><div align="left"><span style="color:#000099;">4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). </span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">5. With the same beater beat the egg yolks together.</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">6. Add the egg yolks to the cooled chocolate.</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C9. </span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.10. Cool cake on a rack for 10 minutes then unmold.</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;"><strong>Dharm's Ice Cream RecipeClassic Vanilla Ice CreamPreparation </strong></span></div><div align="left"><span style="color:#000099;">Time: 30 minutesRecipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">Ingredients</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">1 Vanilla Pod (or substitute with vanilla extract)300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">4 large egg yolks</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">1 tsp corn flour {cornstarch} </span></div><div align="left"><span style="color:#000099;">½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat){you can easily increase your cream's fat content by heating </span><span style="color:#000099;">1/4 cup of heavy cream with 3 Tbs of butter until melted - </span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.</span></div><div align="left"><span style="color:#000099;">1. Using a small knife slit the vanilla pod lengthways. </span></div><div align="left"><span style="color:#000099;">Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuseLift the vanilla pod up. </span></div><div align="left"><span style="color:#000099;">Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil</span><span style="color:#000099;">.</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. </span></div><div align="left"></div><div align="left"><span style="color:#000099;">3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.</span></div><div align="left"><span style="color:#000099;"></span></div><div align="left"><span style="color:#000099;">5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)</span><br /></div><div><span style="color:#000099;">Thank you Dharm (</span><a href="http://www.dad-baker.blogspot.com/"><span style="color:#990000;">Dad~Baker and Chef</span></a><span style="color:#000099;">) and Wendy (</span><a href="http://www.wmpesblog.blogspot.com/"><span style="color:#990000;">A Charmed Life</span></a><span style="color:#000099;">) For a fantastic challenge!</span></div><div><br /></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5308060331393335458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SaoEv4MKwKI/AAAAAAAACGU/XgHXhWJFJvU/s400/db+012.jpg" border="0" /></span></div></div></div></div></div></div></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com16tag:blogger.com,1999:blog-3266931424054187535.post-28413401613700503612009-02-16T19:26:00.005-05:002009-02-16T19:41:50.717-05:00Philly Steak Sandwiches<div><a href="http://3.bp.blogspot.com/_hp5h_i-dHwo/SZoGOUb1zUI/AAAAAAAACFM/4ZOZPtsVdlg/s1600-h/ench+016.jpg"><img id="BLOGGER_PHOTO_ID_5303558354255596866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SZoGOUb1zUI/AAAAAAAACFM/4ZOZPtsVdlg/s400/ench+016.jpg" border="0" /></a><br /><div><div><span style="color:#000099;">When I was at the International Farmers market the other day I couldn't resist the thinly sliced rib eye they had on sale. I mean 3/4 of a lb. for $4?? I had to get it.</span></div><br /><div><span style="color:#000099;"></span><br /><img id="BLOGGER_PHOTO_ID_5303558331800264834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SZoGNAyEoII/AAAAAAAACE0/bPff7So6Yec/s400/ench+013.jpg" border="0" /><br /><div><div><span style="color:#000099;">I knew just what I was going to do with it too. Big, cheesy, steak sandwiches. I prefer mine with caramelized onions and mushrooms, while Chad prefers his with just the melty cheese. </span></div><br /><div><span style="color:#000099;">I first sauteed my onions and mushrooms, then chopped up the meat. I removed the vegetables from the pan sprinkled the meat with salt and pepper then sauteed it. While the meat was cooking I buttered and sprinkled garlic powder on the sub bread and toasted.</span></div><br /><div><span style="color:#000099;">When the meat was finished I thew it on top of the bread (then added my onions and mushrooms), added some sliced provolone, and toasted it again.</span></div><br /><div><span style="color:#000099;">MMMMMMMMMM!</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5303559727883237682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SZoHeRmMOTI/AAAAAAAACFU/92yy1pHilts/s400/ench+017.jpg" border="0" /></span></div></div></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com5tag:blogger.com,1999:blog-3266931424054187535.post-27615304282253018762009-02-16T11:04:00.005-05:002009-02-16T11:35:26.686-05:00Chicken Enchiladas<div><div><div><a href="http://4.bp.blogspot.com/_hp5h_i-dHwo/SZmTiWenWpI/AAAAAAAACEU/veOxG2dywL4/s1600-h/ench+009.jpg"><img id="BLOGGER_PHOTO_ID_5303432254564293266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SZmTiWenWpI/AAAAAAAACEU/veOxG2dywL4/s400/ench+009.jpg" border="0" /></a><span style="color:#000099;">When I bought a rotessirie chicken the other day, I planned on making chicken pot pie with it. But, I just wasn't in the mood for it the next day. I knew I had to use the chicken soon, so I narrowed down a list of possibilities to chicken tetrazzini, chicken stew, or the enchiladas. Enchiladas won. Mostly because I really wanted something cheesy. </span><br /><div><div><div><div><span style="color:#000099;">I added refried beans to my mixture this time, and it was oh so good. </span><br /><br /><span style="color:#000099;"><strong>Chicken Enchiladas</strong></span></div><br /><div><span style="color:#000099;">2 cups chicken cooked</span></div><div><span style="color:#000099;">1/2 can refried beans</span></div><div><span style="color:#000099;">1 can petite diced tomatoes pulsed in the food processor a few times (or just use tomato sauce)</span></div><div><span style="color:#000099;">1 can tomato paste</span><br /><span style="color:#000099;">1 1/2 cups chicken stock or broth (divided)</span></div><div><span style="color:#000099;">1 1/2 Tbs. chili power (divided)</span></div><div><span style="color:#000099;">1 1/2 Tbs. cumin (divided) </span></div><div><span style="color:#000099;">2 tsp. smoked paprika (divided)</span></div><div><span style="color:#000099;">2 tsp. oregano (divided)</span></div><div><span style="color:#000099;">pinch of sugar</span></div><div><span style="color:#000099;">salt and pepper</span></div><div><span style="color:#000099;">pinch of cayenne</span></div><div><span style="color:#000099;">1/2 poblano pepper finely chopped</span></div><div><span style="color:#000099;">1 small/medium onion finely chopped</span></div><div><span style="color:#000099;">2 large garlic cloves minced</span></div><div><span style="color:#000099;">2 Tbs. parsley chopped</span></div><div><span style="color:#000099;">12 corn tortillas warmed in the microwave for about 30 seconds</span></div><div><span style="color:#000099;">1 1/2 cups cheddar cheese (or a Mexican blend)</span></div><div><span style="color:#000099;">2 Tbs. olive oil</span></div><div><span style="color:#000099;">Sour cream for garnish.</span></div><br /><span style="color:#000099;">Preheat oven to 350</span><br /><br /><div><span style="color:#000099;">Heat a medium sized sauce pan over medium heat. Add tomato products,1 1/4 cup chicken stock, 1 Tbs. of the chili powder, 1 Tbs. of the cumin, 1 tsp. of the paprika, and 1 tsp. of the oregano. Add salt, pepper to taste, then add the pinch of sugar. Bring to a gentle simmer, and let simmer for about 15 minutes. </span></div><br /><div><span style="color:#000099;">Meanwhile, heat the oil in a large skillet. Add the onion, pepper and parsley. Let saute for about 4 minutes and add chicken and the rest of the spices (salt and pepper too if you like), beans and stock. Stir until well combined and cook for about 5 minutes.</span></div><div><span style="color:#000099;">Put a little sauce in the bottom of a 9x13 pan.</span></div><br /><div><span style="color:#000099;">Put about 2 Tbs. of chicken mixture on one end of a corn tortilla and roll up.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5303432244110122258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SZmThviJXRI/AAAAAAAACD8/MyT31t7rp3k/s400/ench+002.jpg" border="0" /> Place seam down in the pan. </span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5303432247471529714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SZmTh8DkXvI/AAAAAAAACEE/wif3HZ3DP1Y/s400/ench+003.jpg" border="0" />Repeat until all tortillas are used. Pour about 1-1/2 cups of sauce on top of enchiladas and top with cheese.<img id="BLOGGER_PHOTO_ID_5303432576338037442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SZmT1FLdCsI/AAAAAAAACEk/MRHQaQGw2n8/s400/ench+007.jpg" border="0" />Bake covered for 10 minutes, and uncovered for another 10, or until cheese is nice and bubbly. Serve with sour cream.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5303432258962340018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SZmTim3MOLI/AAAAAAAACEc/tjOEVJGQxRc/s400/ench+008.jpg" border="0" /></span></div><br /><div><span style="color:#000099;">**I had a bit of sauce leftover. This can be put in the freezer for a later use.**</span></div><br /><br /><div><img id="BLOGGER_PHOTO_ID_5303432579085895058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SZmT1PamBZI/AAAAAAAACEs/FERuLJzGmao/s400/ench+012.jpg" border="0" /></div></div></div></div></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com6tag:blogger.com,1999:blog-3266931424054187535.post-45624602565709905572009-02-15T16:06:00.003-05:002009-02-15T18:20:50.049-05:00Strawberry Banana Bread with Pecans<div><div><a href="http://3.bp.blogspot.com/_hp5h_i-dHwo/SZii0OEcHJI/AAAAAAAACDk/pElgy5elEmc/s1600-h/bread+003.jpg"><img id="BLOGGER_PHOTO_ID_5303167579242372242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SZii0OEcHJI/AAAAAAAACDk/pElgy5elEmc/s400/bread+003.jpg" border="0" /></a><span style="color:#000099;">The thought of banana bread entered my mind when I was buying a bunch last week when they were on sale. Rarely do I finish my bananas before they start to get those nasty black spots all over them. This doesn't make me unhappy though, instead, I get excited because there is just so much you can do with over ripe bananas. My favorite stand by is to make banana bread.</span> <div><span style="color:#000099;">I wanted to make a different kind of banana bread this time, and the thought of strawberries came to mind. So I bought a bag of frozen strawberries (with the intent to use the rest for strawberry shakes, mmmmm) and made a plan to make a strawberry banana bread.</span></div><div><span style="color:#000099;">I wasn't planning on adding the pecans, but I have tons of them thanks to my mother-in-law. She has a tree, and gathered up a huge bag full for me. Yesterday I shelled some during my morning coffee, and thought they would make a very nice addition to the bread I was planning on making.</span></div><div><span style="color:#000099;">The kitchen smelled wonderful while this baked, and it tasted even better. Just the right amount of banana and strawberry, a perfect balance.</span></div><br /><img id="BLOGGER_PHOTO_ID_5303167580454744050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SZii0Slfb_I/AAAAAAAACD0/xERZJpqPOMQ/s400/bread+006.jpg" border="0" /><br /><div><span style="color:#000099;"><strong>Strawberry Banana Bread with Pecans</strong></span></div><br /><div><span style="color:#000099;">1 stick unsalted butter softened<br />1/2 Cup brown sugar<br />1/3 cup white sugar<br />1/2 teaspoon vanilla<br />2 cups flour<br />1 tsp. baking soda</span></div><span style="color:#000099;">1/2 tsp. salt<br /></span><div><span style="color:#000099;">1.2 tsp. baking powder<br />1/2 c. chopped pecans (or any other nut you prefer)<br />3 over ripe bananas mashed (about 1 cup)</span></div><div><span style="color:#000099;">1 cup fresh or frozen strawberries chopped<br />2 eggs beaten</span></div><br /><div><span style="color:#000099;">Preheat oven to 375, and butter a 8.5"or 9" loaf pan.</span></div><br /><div><span style="color:#000099;">In a small bowl add the flour, salt, baking soda and baking powder. Whisk together.</span></div><div><span style="color:#000099;">In a larger bowl add butter, sugars, and eggs. Cream together until smooth and well combined, then stir in the vanilla. Add mashed bananas, and strawberries and stir until strawberries are evenly distributed. Add the flour mixture 1/2 cup at a time folding until no white is visible. Add pecans and gently fold into batter.</span></div><br /><div><span style="color:#000099;">Pour batter into loaf pan and bake for 45-55 minutes or until a thin knife comes out clean.</span></div><div><span style="color:#000099;">Let cool on rack before slicing.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5303167576564372626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SZii0EF9FJI/AAAAAAAACDs/1BTSXaMX4-c/s400/bread+005.jpg" border="0" /></span></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com5tag:blogger.com,1999:blog-3266931424054187535.post-30963112478271028772009-02-07T18:10:00.005-05:002009-02-16T11:53:37.875-05:00Chewy Chunky Blondies<a href="http://1.bp.blogspot.com/_hp5h_i-dHwo/SY4bufQLgNI/AAAAAAAACDU/VAY6EMueedg/s1600-h/blondies+001.jpg"><img id="BLOGGER_PHOTO_ID_5300204296938946770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SY4bufQLgNI/AAAAAAAACDU/VAY6EMueedg/s400/blondies+001.jpg" border="0" /></a> <span style="color:#000099;">I haven't updated in a while, but I have a good reason. Being in my first trimester (I'm at the tail end) I haven't been in the mood for most foods.</span> <div><span style="color:#000099;">So that means, no exciting recipes. But, I'm slowly starting to feel better (thank GOD).</span></div><div><span style="color:#000099;">I had a big craving for some blondies the other night, so I took out my Dorie baking book and found the perfect recipe.</span></div><div><span style="color:#000099;">I modified only slightly, and they turned out just how I imagined, amazing.</span></div><div><span style="color:#000099;">I took them to work, and I left with none. I'm so grateful I have friends that enjoy sweets that I bring, there is no way I'd be able to (or might I say, NEED TO) finish a whole pan of these.</span></div><br /><div><span style="color:#000099;">Chewy Chunky Blondies</span></div><div><span style="color:#000099;">(<em>Baking from my home to yours,</em> Dorie Greenspan)</span></div><br /><div><span style="color:#000099;">2 C. flour</span></div><div><span style="color:#000099;">3/4 tsp. baking powder</span></div><div><span style="color:#000099;">1/2 tsp. baking soda</span></div><div><span style="color:#000099;">1/2 tsp. salt</span></div><div><span style="color:#000099;">2 sticks unsalted butter softened</span></div><div><span style="color:#000099;">1 1/2 cups packed light brown sugar</span></div><div><span style="color:#000099;">1/2 C. sugar</span></div><div><span style="color:#000099;">2 large eggs</span></div><div><span style="color:#000099;">1 tsp. vanilla extract</span></div><div><span style="color:#000099;">6 oz. bittersweet chocolate chips</span></div><div><span style="color:#000099;">1 cup chopped nuts ( I used a combo of walnut and pecan)</span></div><div><span style="color:#000099;">1 cup sweetened shredded coconut</span></div><br /><div><span style="color:#000099;">preheat oven to 325 and grease a 9x13 baking pan.</span></div><br /><div><span style="color:#000099;">whisk flour, baking powder, salt and baking soda.</span></div><div><span style="color:#000099;">Beat butter on medium speed (using either a stand mixer or hand held) until creamy and smooth. Add both sugars and beat for about 3 minutes until well combined. Add eggs individually, beating for one minute after each addition, then add the vanilla.</span></div><div><span style="color:#000099;">Reduce the speed to low, and slowly add flour mixture until well combined. Fold in the chocolate, nuts and coconut. Scrape batter into pan and let cook for about 40 minutes, or until a knife inserted in the center comes out clean.</span></div><br /><div><span style="color:#000099;">Transfer to a rack to cool, and then cut into squares.</span></div><br /><img id="BLOGGER_PHOTO_ID_5300204298117054018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SY4bujpD_kI/AAAAAAAACDc/Xjgd-y2LVjc/s400/blondies+002.jpg" border="0" />Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com8tag:blogger.com,1999:blog-3266931424054187535.post-67676487039424400772009-01-22T14:57:00.005-05:002009-01-22T19:41:13.248-05:00Cheddar and Parsley Biscuits<div><div><a href="http://4.bp.blogspot.com/_hp5h_i-dHwo/SXjP-9d6UPI/AAAAAAAACCk/V7bLg1jddyU/s1600-h/grits+004.jpg"><img id="BLOGGER_PHOTO_ID_5294210042532876530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SXjP-9d6UPI/AAAAAAAACCk/V7bLg1jddyU/s400/grits+004.jpg" border="0" /></a> <span style="color:#000099;">I made these delicious biscuits last weekend. I was flipping through a William's Sonoma baking book that I got from Chad's aunt for Christmas, and it just stood out to me. It really didn't take long at all (maybe 30-40 minutes start to finish), and was very simple to assemble. I modified the original recipe by using parsley instead of the recommended chives. I really think the original recipe could be modified a bunch of different ways to accommodate your taste.</span><br /><div><span style="color:#000099;">I don't have a biscuit cutter (which with all the gadgets I do have makes me wonder why I don't own this) so I used a glass to cut the 3 inch circles.</span></div><div><span style="color:#000099;">I made some turkey sausage patties, and we enjoyed a cheddar parsley biscuit sandwich. Very yummy!<br /><br /></span></div><div><span style="color:#000099;"><strong>Cheddar Parsley Biscuits</strong></span></div><div><span style="color:#000099;">(adapted from William Sonoma's <em>Food Made Fast)</em></span></div><div><em><span style="color:#000099;"></span></em> </div><div><span style="color:#000099;">2 Cups All purpose Flour</span></div><div><span style="color:#000099;">2 1/2 tsp. baking powder</span></div><div><span style="color:#000099;">1/2 tsp. kosher salt</span></div><div><span style="color:#000099;">1/2 cup cheddar cheese (or use your favorite)</span></div><div><span style="color:#000099;">1/4 cup chopped fresh parsley (or chives, or other herbs)</span></div><div><span style="color:#000099;">6 Tbs. unsalted butter cut into cubes</span></div><div><span style="color:#000099;">3/4 Cup milk (I used 2%)</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;">Preheat oven to 425 degrees and line a baking sheet with parchment paper.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;">In a large bowl, stir together the flour, baking powder, salt cheese and parsley. Use a pastry blender or 2 knives and cut in the butter cubes. Mix until coarse crumbs form (the size of peas). Add milk and stir until evenly moistened and uniform.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;">Lightly flour a work surface and turn out the dough. Knead a few times and shape into a ball. Pat it into a circle about 3/4 of an inch thick. Using a 3 inch biscuit cutter (or glass like I used) cut out as many biscuits as you can. </span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5294210033243828594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SXjP-a3OsXI/AAAAAAAACCc/UgKscTNEZME/s400/grits+001.jpg" border="0" /> Take the scraps and form another ball and pat to 3/4 inches thick, repeat the cutting, using as many as the scraps as you can. This should give you about 12 biscuits.</span></div><div><span style="color:#000099;">Put biscuits on baking sheet about 1 inch apart, and bake for 15-18 minutes, or until they are golden. Let cool slightly and EAT! </span></div><div><span style="color:#000099;"></span> </div><div><em><img id="BLOGGER_PHOTO_ID_5294210053792990194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SXjP_naiA_I/AAAAAAAACC0/OxwoZVK245w/s400/grits+035.jpg" border="0" /></em></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com6tag:blogger.com,1999:blog-3266931424054187535.post-38581234777549506412009-01-17T14:06:00.004-05:002009-01-17T16:02:06.367-05:00Cookies and Cream Cupcakes for Nancy<div><a href="http://2.bp.blogspot.com/_hp5h_i-dHwo/SXJF4fk8aRI/AAAAAAAACCM/EL7MCMYBFAM/s1600-h/grits+023.jpg"><img id="BLOGGER_PHOTO_ID_5292369348965198098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SXJF4fk8aRI/AAAAAAAACCM/EL7MCMYBFAM/s400/grits+023.jpg" border="0" /></a> <span style="color:#000099;">Probably my favorite cupcake ever. And I used boxed cake mix. (no flames please) ; )</span><br /><div><div><div><div><span style="color:#000099;">I originally made </span><a href="http://www.culinaryinfatuation.blogspot.com/search?q=oreo+cupcakes"><span style="color:#000099;"><span style="color:#009900;">these</span> </span></a><span style="color:#000099;">probably close to a year ago. My friend Nancy remembered how much she liked them, so she requested them for her birthday. How could I turn her down?</span></div><div><span style="color:#000099;">They are really rather simple to make, and so worth it. I used Publix brand "oreos" since they were much, much, cheaper than the real deal. But who can taste the difference?</span></div><br /><div><span style="color:#000099;">The part I really love is the cookie on the bottom. I like to call it a crunchy little surprise.</span></div><br /><img id="BLOGGER_PHOTO_ID_5292369351395013378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SXJF4ooQcwI/AAAAAAAACCU/xLIiNptxubQ/s400/grits+031.jpg" border="0" /><br /><div><span style="color:#000099;">Cookies and Cream Cupcakes</span></div><div><span style="color:#000099;">(</span><a href="http://nataliecakes.wordpress.com/2007/01/27/cookies-cream-cuppycakes/"><span style="color:#009900;">adapted from Bake and Destroy</span></a><span style="color:#000099;">)</span></div><br /><div><span style="color:#000099;">1 box french vanilla cake mix</span></div><div><span style="color:#000099;">30 oreo "style" cookies</span><br /><span style="color:#000099;">1 cup low fat vanilla yogurt</span></div><div><span style="color:#000099;">1/2 cup vegetable oil</span></div><div><span style="color:#000099;">3 large eggs</span></div><div><span style="color:#000099;">1 tsp. vanilla</span></div><br /><div><span style="color:#000099;">Preheat oven to 350</span></div><div><span style="color:#000099;">Line 2 cupcake pans with cupcake liners.</span></div><br /><div><span style="color:#000099;">Take 12 oreos and split them in half. (try to get icing on both sides). Put the halved oreos in the cupcake liners icing side up. </span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5292369335239758674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SXJF3sci01I/AAAAAAAACB0/KhzXqm3m12E/s400/grits+017.jpg" border="0" />Crush the remaining oreos.</span></div><div><span style="color:#000099;">In a large bowl, beat the cake mix, yogurt, oil, eggs and vanilla until smooth. Add 1 1/2 cups crushed oreos and mix until well combined. Fill cupcake liners 3/4 full </span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5292369336433598082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SXJF3w5LXoI/AAAAAAAACB8/uBtoebpCPSk/s400/grits+019.jpg" border="0" />and bake for 15-18 minutes. Remove and let cool on wire rack.</span></div><br /><div><span style="color:#000099;"></span></div><br /><div><span style="color:#000099;">Icing:</span></div><div><span style="color:#000099;">(</span><a href="http://hellonhighheels.wordpress.com/2007/07/11/cookies-cream-cupcakes/"><span style="color:#009900;">Hell on High Heels</span></a><span style="color:#000099;">)</span></div><br /><div><span style="color:#000099;">1 1/3 cup powdered sugar</span></div><div><span style="color:#000099;">1/2 cup unsalted butter at room temperature</span></div><div><span style="color:#000099;">1/3 cup whipping cream</span></div><div><span style="color:#000099;">1/2 tsp vanilla</span></div><br /><div><span style="color:#000099;">In a small bowl, beat together sugar,butter and salt until well combined. Increase speed to high, beating until light and fluffy. Add cream and vanilla, beating until smooth. Add the remaining oreos and beat until well combined. PUt in the fridge for 10 minutes or so to let firm up a bit before piping on the cupcakes. </span></div><br /><div><span style="color:#000099;">Top cupcakes with 1/2 an oreo for garnish, serve, and enjoy.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"> My Icing got a little warm, so it wasn't as pretty as I first piped it.</span></div><div><img id="BLOGGER_PHOTO_ID_5292369341081797730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SXJF4CNZRGI/AAAAAAAACCE/LqlJDRJiTNo/s400/grits+021.jpg" border="0" /></div></div></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com8tag:blogger.com,1999:blog-3266931424054187535.post-4838652686735864192009-01-17T13:20:00.009-05:002009-01-17T13:57:19.611-05:00Cheesy Baked Grits Casserole<a href="http://1.bp.blogspot.com/_hp5h_i-dHwo/SXIoruDCOgI/AAAAAAAACBk/fczfMUq_ojM/s1600-h/grits+010.jpg"><img id="BLOGGER_PHOTO_ID_5292337243673999874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SXIoruDCOgI/AAAAAAAACBk/fczfMUq_ojM/s400/grits+010.jpg" border="0" /></a> <span style="color:#000099;">I never had grits growing up. Even when I moved to New Orleans, I probably only ate them a handful of times. Only when I was older, waiting tables, did I truly understand how wonderful they are.</span><br /><div><span style="color:#000099;">Now I absolutely love them. With just butter, or even better, with butter and cheese. I was at a baby shower last weekend and someone made a cheese grits casserole. It was amazing. I could have easily eaten the entire dish. I asked for the recipe, and I am still waiting on it.</span></div><div><span style="color:#000099;">Not wanting to wait any longer, I decided to browse the web for a recipe. I checked out </span><a href="http://www.epicurious.com/recipes/food/views/Baked-Cheese-Grits-232806"><span style="color:#009900;">this </span></a><span style="color:#000099;">recipe on Epicurious, and adapted it to my liking.</span></div><div><span style="color:#000099;">It didn't turn out like the one I had at the shower, but it was definitely delicious. Hopefully, soon I can get a hold of the other recipe so I can compare.</span></div><br /><div><strong><span style="color:#000099;">Cheesy Baked Grits Casserole</span></strong></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">6 cups chicken stock<br />2 1/4 teaspoons salt<br />2 cups instant grits (white)<br />1 stick (1/2 cup) unsalted butter<br />1/2 teaspoon black pepper<br />2 tablespoons chopped garlic </span></div><div><span style="color:#000099;">1/2 tsp. onion powder<br />1/2 lb Cheddar, (or any cheese you prefer, 2 cups divided, save 1/2 cup for top)<br />3 large eggs<br />1 cup 2% milk </span></div><div><span style="color:#000099;">2 Tbs. chopped parsley</span></div><br /><div><span style="color:#000099;">Bring stock and 3/4 teaspoon salt to a boil in a heavy pot. (4 quarts or larger)<br />Add grits in a slow stream, whisking constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until thick. It took about 10-15 minutes. </span></div><div><span style="color:#000099;">Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, onion powder, and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.<br />Pour mixture into a 9x13 casserole, top with the remaining cheddar and bake for an hour. Remove from oven and top with parsley, serve immediately.</span></div><br /><img id="BLOGGER_PHOTO_ID_5292337248478510978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SXIor_8hP4I/AAAAAAAACBs/J1kOla6mdbM/s400/grits+016.jpg" border="0" />Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com7tag:blogger.com,1999:blog-3266931424054187535.post-60150143415719896202009-01-15T19:23:00.006-05:002009-01-17T09:50:05.796-05:00Split Pea Soup With Bacon, Potato, and Barley<a href="http://1.bp.blogspot.com/_hp5h_i-dHwo/SW_b5eUKN1I/AAAAAAAACBM/K5voKbj5x5g/s1600-h/peasoup+006.jpg"><img id="BLOGGER_PHOTO_ID_5291689867620267858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SW_b5eUKN1I/AAAAAAAACBM/K5voKbj5x5g/s400/peasoup+006.jpg" border="0" /></a> <span style="color:#000099;">Peas. I'm not a really big fan. Well, when they are alone that is. I am fine with them in salads, pastas etc. But on their own, not so much.</span><br /><div><span style="color:#000099;">Split pea soup on the other hand, is a favorite of mine. There is something about this hearty soup that makes my heart warm. I thought it might just be because of the addition of the bacon. Because, in my opinion, bacon can really add to ANY meal. But, no. I think it is the consistency, and heartiness that makes a cold night seem warmer with this soup. (okay, and the bacon.) : ) </span></div><br /><div><span style="color:#000099;">The potato and barley in this recipe really gave it oomph too. This meal is perfect on its own, or add some bread for a real stick-to-your-ribs meal.</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">Oh, I tried to get the best pictures I could of this soup, but it just isn't pretty to begin with, sooo...</span></div><div><span style="color:#000099;"><strong></strong></span></div><div><span style="color:#000099;"><strong>Split Pea Soup with Bacon, Potato, and Barley</strong></span></div><br /><div><span style="color:#000099;">1 lb. split peas rinsed and sorted</span></div><div><span style="color:#000099;">2 tsp. canola oil</span></div><div><span style="color:#000099;">1/2 cup onion diced</span></div><div><span style="color:#000099;">1/2 cup celery diced</span></div><div><span style="color:#000099;">1/2 cup carrots diced</span></div><div><span style="color:#000099;">2 cloves garlic minced</span></div><div><span style="color:#000099;">1 Tbs. parsley chopped</span></div><div><span style="color:#000099;">7 strips bacon cooked and crumbled (save 1 1/2 Tbs. bacon grease)</span></div><div><span style="color:#000099;">3/4 cups barley</span></div><div><span style="color:#000099;">2 medium potatoes diced</span></div><div><span style="color:#000099;">8 cups chicken stock (or water) </span></div><div><span style="color:#000099;">Salt and Pepper to taste</span></div><div><span style="color:#000099;"></span></div><img id="BLOGGER_PHOTO_ID_5291689871395039938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SW_b5sYIqsI/AAAAAAAACBU/ADguEO3ZhtE/s400/peasoup+010.jpg" border="0" /><br /><div><span style="color:#000099;">Heat a large heavy stock pot or dutch oven over medium heat. Add canola oil and bacon grease. When it is shimmering, add the onion, celery and carrots. Cook for about 5-8 minutes until onion is wilted and almost carmelized. Add the peas, parsley and garlic. Saute for a few more minutes. Add stock or water and stir to combine. Cover pot and let simmer for an hour and a half, stirring occaisionally.</span></div><br /><div><span style="color:#000099;">Uncover pot and stir. If you have an immersion blender, blend until creamy. If not, remove about 1/2 of the soup and put into a blender. Blend until creamy.</span> </div><div><span style="color:#000099;">Add potatoes, barley and bacon and cook another 1/2-3/4 of an hour.</span> <span style="color:#000099;">Serve and Enjoy!</span></div><div></div><div><img id="BLOGGER_PHOTO_ID_5291689872964930914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SW_b5yObTWI/AAAAAAAACBc/d7dszvYWXfM/s400/peasoup+008.jpg" border="0" /></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com11tag:blogger.com,1999:blog-3266931424054187535.post-56305745824061543512009-01-04T19:25:00.009-05:002009-01-05T00:08:30.402-05:00Brined Chicken Breasts in Foil Packets<a href="http://4.bp.blogspot.com/_hp5h_i-dHwo/SWGS9Y7f4_I/AAAAAAAACBE/LmQgH7V198U/s1600-h/chicken+007.jpg"><img id="BLOGGER_PHOTO_ID_5287669020871353330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SWGS9Y7f4_I/AAAAAAAACBE/LmQgH7V198U/s400/chicken+007.jpg" border="0" /></a> <span style="color:#000099;">Cooking boneless, skinless chicken breasts can be a hassle. Especially when they turn out dry and stringy, and not worth the money you paid for them. I discovered that brining them first, and then steaming them in foil packets prevents the dryness, and results in delicious, juicy chicken.</span> <div><div><div><div><div><div><div><span style="color:#000099;">Tonight I used 4 chicken breasts, trimmed of fat and of relatively equal size. If your chicken breasts are not the same size, you can either pound them and then trim, or trim them until they are. Use the excess trimmings to make a stock, or cook them to put in a salad.</span></div><br /><div><span style="color:#000099;">After the chicken is nice and uniform, prepare the brine. I use <strong>5 cups water, 3 Tbs. kosher salt, and 2 tsp. of sugar.</strong> Mix together, pour in a gallon sized ziplock, and add chicken. Put in the fridge and let osmosis go to work. </span></div><div><span style="color:#000099;"></span></div><img id="BLOGGER_PHOTO_ID_5287634506152646690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SWFzkXlTmCI/AAAAAAAACAU/DTh9JT_-JNc/s400/chicken+001.jpg" border="0" /><br /><div><span style="color:#000099;">I brined mine for an hour, but you can certainly go longer. I feel this is sufficient enough for a lb. of chicken breasts, as they come out so tender and moist. Rinse the chicken under cold water to remove the brine and pat dry.</span></div><br /><div><span style="color:#000099;">Season the chicken with your favorite seasonings; tonight I used fresh parsley, dried oregano, dried basil, salt and pepper, </span></div><div></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5287634512138283202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SWFzkt4ZKMI/AAAAAAAACAc/3BpsCBhp5ko/s400/chicken+002.jpg" border="0" />then </span><span style="color:#000099;">I seared them in my cast iron grill pan drizzled with olive oil (mostly because I like the marks, but also because it help to seal in the juices) for a couple minutes on each side. </span></div><div><span style="color:#000099;"></span></div><img id="BLOGGER_PHOTO_ID_5287639170482718898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SWF3z3kQSLI/AAAAAAAACAk/GaXbsAIdqDA/s400/chicken+003.jpg" border="0" /><br /><div><span style="color:#000099;">When finished, onto the foil they went and then I topped with sliced garlic, a bay leaf, sealed the packet and put on a baking sheet. (here I brushed the foil with a little more olive oil)</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5287639174001829698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SWF30ErRp0I/AAAAAAAACAs/RczKp9oW9Xk/s400/chicken+005.jpg" border="0" /> I baked at 450 degrees for 12 minutes, removed the baking sheet and then poked holes in the foil and let them rest another 3-5 minutes.</span></div><div><span style="color:#000099;"></span></div><img id="BLOGGER_PHOTO_ID_5287639180790071634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SWF30d9uAVI/AAAAAAAACA0/HKB0jKF_9Fw/s400/chicken+006.jpg" border="0" /><br /><div><span style="color:#000099;">They came out perfect, no dryness here!</span></div><br /><img id="BLOGGER_PHOTO_ID_5287668130651441842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SWGSJkmiCrI/AAAAAAAACA8/8X20InOb-SM/s400/chicken+011.jpg" border="0" /></div></div></div></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com12tag:blogger.com,1999:blog-3266931424054187535.post-8270722777739002222008-12-30T19:25:00.006-05:002008-12-30T20:11:38.945-05:00Asian Grilled Boneless Short Ribs<a href="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVrFuBlSy3I/AAAAAAAACAM/Sh-ztMUzXvs/s1600-h/beef+001.jpg"></a><br /><div><div><a href="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVrFtXg9kkI/AAAAAAAAB_8/FA4z2Vm9btc/s1600-h/beef+002.jpg"><img id="BLOGGER_PHOTO_ID_5285754495869751874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVrFtXg9kkI/AAAAAAAAB_8/FA4z2Vm9btc/s400/beef+002.jpg" border="0" /></a><span style="color:#000099;">I discovered the International Farmers Market near my new home. I've driven by it for a couple months now, vowing that I'd go there on the weekend. Well, it has taken a while for that weekend to come. I was excited to see the prices were so much lower than your regular grocery store, and the products didn't look too bad. Sure, they had some poor quality looking produce, including some of their meat selection, but overall it was a nice surprise to see the better quality items having a much lower price.</span><br /><div><div><div><div><div><span style="color:#000099;">I bought some boneless beef short ribs. In my grocery they can be as much as $6-$7 a lb. but I got a lb. and a half for only $4! </span></div><div><span style="color:#000099;">I pondered how to cook them. I love, love braising. I just enjoy how tender meat becomes using this method, but I wasn't feeling the braising technique this time. I was in the mood for Asian flavors. I suppose in hindsight I could have braised them in Asian flavors, but it didn't occur to me then ; p</span></div><div><span style="color:#000099;">I used what I had on hand and made a marinade and let the ribs soak up the flavors overnight. </span></div><div><span style="color:#000099;">After marinating, I grilled then boiled the reserved marinade for a sauce and served with a sprinkling of sesame seeds. The flavor was amazing and intense, exactly how I pictured it.</span></div><br /><div><span style="color:#000099;"><strong></strong></span></div><div><span style="color:#000099;"><strong>Asian Marinade</strong> (for 1 1/2 lbs of beef short ribs)</span></div><br /><div><span style="color:#000099;">1/2 cup light soy sauce</span></div><div><span style="color:#000099;">1/4 cup rice wine vinegar</span></div><div><span style="color:#000099;">1 Tbs. cider vinegar</span></div><div><span style="color:#000099;">2 Tbs. oyster sauce</span></div><div><span style="color:#000099;">1 1/2 Tbs. sesame oil (I used dark)</span></div><div><span style="color:#000099;">2 Tbs. brown sugar</span></div><div><span style="color:#000099;">2 shallots chopped</span></div><div><span style="color:#000099;">1 large garlic clove minced</span></div><div><span style="color:#000099;">1 Tbs. fresh chopped ginger (or 1 tsp. powdered)</span></div><div><span style="color:#000099;">2 tsp red pepper flakes</span></div><br /><div><span style="color:#000099;">Whisk everything in a medium sized bowl, add meat, making sure to cover with marinade, and let chill for 12-24 hours. (you can also use a large sized ziplock, which I didn't have at the moment)</span></div><br /><div><span style="color:#000099;"><strong>To cook</strong>:</span></div><br /><img id="BLOGGER_PHOTO_ID_5285754503991883858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVrFt1xbeFI/AAAAAAAACAE/2ftYbmp8RvA/s400/beef+006.jpg" border="0" /><span style="color:#000099;">Remove meat from bowl or bag, and set aside. Strain the marinade into another bowl. Heat oven to broil. </span><br /><div><span style="color:#000099;">Put marinade into a small sauce pan and boil until thickened and reduced by half (if it isn't as thick as you'd like it add a corn starch slurry). </span></div><br /><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5285751154466245426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SVrCq30SSzI/AAAAAAAAB_c/jpPeDGZOQIU/s400/beef.jpg" border="0" /></span></div><br /><div><span style="color:#000099;">In a large oven safe skillet (I used my cast iron grill pan) lightly oil and put over medium-high heat. When pan is hot, sear meat on both sides, about a minute each side. Transfer to oven and cook another 2-3 minutes on each side. Remove from oven and let rest 5 minutes. Slice thin and serve over rice with steamed veggies, the sauce, and a sprinkling of sesame seeds.</span></div><br /><img id="BLOGGER_PHOTO_ID_5285751168974188978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SVrCrt3P8bI/AAAAAAAAB_0/AAg91-2Ki28/s400/beef+024.jpg" border="0" /><br /><div><span style="color:#000099;">**This could also be done wonderfully on a grill**</span></div></div></div></div></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com8tag:blogger.com,1999:blog-3266931424054187535.post-11884630404247130502008-12-29T12:21:00.008-05:002008-12-29T13:47:36.209-05:00Daring Bakers: French Yule Log<div><a href="http://1.bp.blogspot.com/_hp5h_i-dHwo/SVkMCgG35BI/AAAAAAAAB_M/Cxw3hNuLAVI/s1600-h/silueta.jpg"><img id="BLOGGER_PHOTO_ID_5285268874814022674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 365px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SVkMCgG35BI/AAAAAAAAB_M/Cxw3hNuLAVI/s400/silueta.jpg" border="0" /></a><br /><div><strong><span style="color:#000099;"> Another Challenge with the DBer's: French Yule Log</span><br /></strong><div><div><br /><img id="BLOGGER_PHOTO_ID_5285266848105001426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SVkKMiBycdI/AAAAAAAAB-U/5ckF_IPkjpE/s400/buche+018.jpg" border="0" /> <span style="color:#000099;">To say that this month's recipe was "Daring" is putting it lightly. When I printed it out, in 10 pt. font, it was 12 pages long. I must have looked at the pages a trillion times before I could even come up with a preliminary game plan.</span> <div><div><div><div><br /><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5285266866117283810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SVkKNlIQD-I/AAAAAAAAB-c/AmnTtXCQqaM/s400/buche+026.jpg" border="0" /></span><br /><div><div><div><span style="color:#000099;"><strong>This month's challenge is brought to us by the adventurous <a href="http://saffronandblueberry.blogspot.com/">Hilda from Saffron and Blueberry</a> and <a href="http://www.ilenfautpeupour.canalblog.com/">Marion from Il en Faut Peu Pour Etre Heureux</a>.They have chosen a French Yule Log by Flore from Florilege Gourmand</strong>.</span></div><br /><div><span style="color:#000099;">This Buche is quite different than your typical jelly roll. It has elements people. <strong>6 of them</strong>. So think of this one recipe as 6 or 7 recipes in one. The elements are:</span></div><br /><div><span style="color:#000099;"></span></div><img id="BLOGGER_PHOTO_ID_5285268540513124498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SVkLvCvVAJI/AAAAAAAAB-k/UTUQwy2HmTQ/s400/buche+015.jpg" border="0" /><br /><br /><div><span style="color:#000099;">1. Dacquoise Biscuit (or almond cake)</span></div><br /><div><span style="color:#000099;"></span></div><br /><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5285266838025395218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SVkKL8en3BI/AAAAAAAAB-E/jteoRbB5l48/s400/buche+003.jpg" border="0" /></span></div><br /><div><span style="color:#000099;">2. Dark chocolate mousse</span></div><div><span style="color:#000099;">3. Dark chocolate ganache insert ( I chose to do a cinnamon-chocolate ganache)</span></div><div><span style="color:#000099;">4. Praline Feuillete (crisp) insert (I had to make my own praline paste) </span></div><br /><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"> Here is a pic of the praline paste before pulverizing</span></div><br /><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5285266831898808274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SVkKLlp7j9I/AAAAAAAAB98/OwP-OLzsqwA/s400/buche+002.jpg" border="0" /></span></div><br /><div><span style="color:#000099;"> And After</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5285266843258471970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SVkKMP-SRiI/AAAAAAAAB-M/N_Ux1aDlPpo/s400/buche+004.jpg" border="0" /></span></div><br /><div><span style="color:#000099;"></span></div><br /><div align="center"><span style="color:#000099;">Here is the final crisp. I ended up using corn flakes. And let me tell you, it was divine all by itself!</span></div><br /><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5285268551264456802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVkLvqypUGI/AAAAAAAAB-0/aHVXqV8etqI/s400/buche+010.jpg" border="0" /></span></div><br /><div><span style="color:#000099;"></span></div><br /><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">5. Vanilla Creme Brulee insert</span></div><br /><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">This took quite a while to cook. Much longer than the 1 hour the recipe states. I think my water bath might not have been hot enough.</span></div><br /><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5285268545070415458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SVkLvTt3vmI/AAAAAAAAB-s/nXL4EZgGliE/s400/buche+008.jpg" border="0" /></span></div><br /><div><span style="color:#000099;">6. Dark Chocolate icing</span></div><br /><div><span style="color:#000099;"></span></div><img id="BLOGGER_PHOTO_ID_5285268555098200658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SVkLv5ErmlI/AAAAAAAAB-8/PqRwMWC5p5E/s400/buche+031.jpg" border="0" /><br /><div><span style="color:#000099;">This was by far the most challenging recipe I have made with the DB group. It was a load of fun, although I incurred a lot of dirty dishes, a burn, and a cut, but I'm so happy I pressed on despite the difficulties (the gavottes- thin crispy crepes only found in France, which I attmepted to make myself. ugh, I will need to try this again.) </span></div><br /><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">Merci! Hilda and Marion for a truly daring experience!</span></div><br /><img id="BLOGGER_PHOTO_ID_5285284885464669794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_hp5h_i-dHwo/SVkamcbc3mI/AAAAAAAAB_U/iOGnbCkriRE/s400/buche+019.jpg" border="0" /><span style="color:#000099;">You can get the entire recipe for FRENCH YULE LOG OR ENTREMETS RECIPE by Flore of Florilège Gourmand <a href="http://saffronandblueberry.blogspot.com/">here</a>, it is a doosey. : )</span><br /><div><span style="color:#000099;"></span></div><br /><div><span style="color:#000099;"></span></div><br /><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5285268559721400658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SVkLwKS8CVI/AAAAAAAAB_E/f2bivmKHIh4/s400/buche+036.jpg" border="0" /></span></div></div></div></div></div></div></div></div></div></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com28tag:blogger.com,1999:blog-3266931424054187535.post-52983337274289303302008-12-25T22:05:00.004-05:002008-12-26T09:58:33.196-05:00Pizelle Cookies For Papa<a href="http://4.bp.blogspot.com/_hp5h_i-dHwo/SVRPPWLgACI/AAAAAAAAB90/CCL-YINOJws/s1600-h/pizzelles+006.jpg"><img id="BLOGGER_PHOTO_ID_5283935387882881058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SVRPPWLgACI/AAAAAAAAB90/CCL-YINOJws/s400/pizzelles+006.jpg" border="0" /></a> <span style="color:#000099;">These are the type of cookies my Papa in MI loves. Not too sweet, and with just a hint of anise flavoring. Since I couldn't be there with him this Christmas, I thought I'd send him a bit of love. Along with these cookies I sent him <a href="http://culinaryinfatuation.blogspot.com/2008/10/hazelnut-biscotti-painted-with.html">hazelnut biscotti</a> (without the chocolate paint), sugar cookies, and apricot jelly. I'm hoping he'll be here soon after Christmas, because I really do miss him.</span> <div><div><div><br /><span style="color:#000099;">I came across <a href="http://foodblogga.blogspot.com/2008/10/how-to-make-italian-pizzelle-cookies-in.html">this recipe</a>, and I knew it was sure to please my father. It seemed authentic, and full of love and family, I just had to use it. Plus, I am in love with <a href="http://foodblogga.blogspot.com/">Food Blogga's </a>blog.</span></div><div><br /><span style="color:#000099;">I have a toastmaster pizzelle maker that I bought for my mother and myself a while back. I have only used it a handful of times, so I was pleased to see that Susan of Food Blogga gave it her approval, and excited to dust it off and start the pizzelle making process.</span></div><div><span style="color:#000099;">Papa got the pizzelles on Christmas Eve, (only a few cracked after careful packaging), and was enjoying one just now while I was talking on the phone. Merry Christmas!</span></div><div><br /><img id="BLOGGER_PHOTO_ID_5283935377967046770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SVRPOxPYYHI/AAAAAAAAB9k/OgMM57P-mEE/s400/pizzelles+004.jpg" border="0" /><br /><span style="color:#000099;"><strong>Pizzelles </strong></span><span style="color:#990000;">( I halved the recipe)</span></div><div><span style="color:#000099;">(Food Blogga)</span></div><div><br /><span style="color:#000099;">6 eggs</span></div><div><span style="color:#000099;">2 cups granulated sugar</span></div><div><span style="color:#000099;">1/2 pound butter (2 sticks), melted</span></div><div><span style="color:#000099;">2 teaspoons vanilla extract1 (or 2) teaspoons anise seed</span><span style="color:#990000;">**( I used vanilla)</span></div><div><span style="color:#000099;">1 tablespoon anise extract </span><span style="color:#990000;">( I only used a tsp and a half)</span></div><div><span style="color:#000099;">4 tablespoons baking powder</span></div><div><span style="color:#000099;">7 cups all-purpose flour</span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">Preheat pizzelle iron. </span></div><div><span style="color:#000099;">Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply. Beat eggs and sugar. Add cooled melted butter, vanilla extract, and anise extract. Sift flour and baking powder in a bowl and add to the egg mixture. Beat for a few minutes, or until the batter becomes thick. It will have a dough-like consistency. Knead with your hands for a couple of minutes until dough is smooth and has a sheen. With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. </span></div><div><br /><span style="color:#000099;">**I found flattening them a bit, rather than leaving them in balls made them more consistent**</span></div><div><span style="color:#000099;"></span></div></div><div><img id="BLOGGER_PHOTO_ID_5283935376265065698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVRPOq5mNOI/AAAAAAAAB9c/QQ_WUkeSNaI/s400/pizzelles+002.jpg" border="0" /><span style="color:#000099;">Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.Dust with confectioner's before serving, if desired. Pizzelles will last for a couple of weeks if stored in an air-tight container and kept in a cool area.</span> <div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5283935382081377778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVRPPAkUFfI/AAAAAAAAB9s/fp50_fe5ExI/s400/pizzelles+005.jpg" border="0" /></span></div></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com3tag:blogger.com,1999:blog-3266931424054187535.post-70747993338562567432008-12-24T10:48:00.005-05:002008-12-24T11:11:57.492-05:00Cinnamon Biscuit Rolls<a href="http://2.bp.blogspot.com/_hp5h_i-dHwo/SVJdqqw7Q8I/AAAAAAAAB9M/luUFd2BtzU0/s1600-h/biscuit+009.jpg"><img id="BLOGGER_PHOTO_ID_5283388300474401730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SVJdqqw7Q8I/AAAAAAAAB9M/luUFd2BtzU0/s400/biscuit+009.jpg" border="0" /></a><br /><div><span style="color:#000099;">So I haven't looked at my google reader, oh, in about 2-3 months. And when I started going through the posts a few stood out to me, and they were from the same blog. I didn't remember adding this particular blog, but as I read through the most recent posts laughing, and enjoying them I knew why I did.</span> <div><div><span style="color:#000099;">I got this recipe from said blog, and oh how easy and husband pleasing! Thanks </span><a href="http://frantichomecook.com/life/kids/cinnamini-biscuit-rolls-are-steamy-deliciousness/"><span style="color:#cc0000;">Frantic Home Cook</span></a><span style="color:#000099;">, for a great recipe! I must remember to check my google reader more often, I'm sure I'm missing a great deal of recipes that I know I'd want to make, or just drool over. </span></div><br /><div><span style="color:#000099;">Cinnamon Biscuit Rolls</span></div><div><span style="color:#000099;">(Frantic Home Cook)</span></div><br /><div><span style="color:#000099;">1 can refrigerated biscuit rolls cut in thirds</span></div><br /><img id="BLOGGER_PHOTO_ID_5283388285746615666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVJdpz5jFXI/AAAAAAAAB88/_8kfJsSPtuQ/s400/biscuit+006.jpg" border="0" /><br /><div><span style="color:#000099;">1/2 stick butter (4 Tbs.) </span></div><div><span style="color:#000099;">3 Tbs. cinnamon</span></div><div><span style="color:#000099;">3 Tbs. sugar</span></div><div><span style="color:#000099;">1/4 cup maple syrup</span></div><br /><div><span style="color:#000099;">Put butter, sugar, cinnamon and maple sugar into a bowl. Microwave for 1 minute. Stir to make smooth. Roll thirds of biscuit dough in butter mixture and put in muffin tin (I used a mini tin). </span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5283388292848340482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVJdqOWuzgI/AAAAAAAAB9E/gic9gAdsVNo/s400/biscuit+008.jpg" border="0" /></span></div><div><span style="color:#000099;"></span></div><div><span style="color:#000099;">Bake 20-22 minutes. Make a simple glaze of powder sugar and milk to drizzle over warm rolls.</span></div><br /><br /><img id="BLOGGER_PHOTO_ID_5283388305329045154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SVJdq82XPqI/AAAAAAAAB9U/uqvZH9TR4mw/s400/biscuit+011.jpg" border="0" /></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com4tag:blogger.com,1999:blog-3266931424054187535.post-3137360715194356392008-12-19T21:01:00.004-05:002008-12-19T22:05:01.432-05:00Red Wine Braised Beef and Herbed Dumplings<div><div><a href="http://3.bp.blogspot.com/_hp5h_i-dHwo/SUxfKm1m_eI/AAAAAAAAB8k/pyLouFXjaLU/s1600-h/beef+012.jpg"><img id="BLOGGER_PHOTO_ID_5281701098827480546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SUxfKm1m_eI/AAAAAAAAB8k/pyLouFXjaLU/s400/beef+012.jpg" border="0" /></a><br /><div><span style="color:#000099;">The grocery store had a sale on beef chuck stew meat, so I took advantage and bought a 1 1/2 package of it. I had originally thought of making beef and barley stew, but for some reason, I wasn't settling on that in my mind. I waited until tonight to make the stew meat, because I knew whatever I did with it, I'd be cooking it low and slow, so I'd need at least an hour and a half.</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;">Remembering the robust flavor of the <a href="http://culinaryinfatuation.blogspot.com/2007/11/cabernet-pot-roast-and-roasted-potatoes.html">Cabernet Pot Roast</a> I made a while back, I decided I'd recreate that but with the chuck in cubes rather that a big hunk. I wanted to have something to accompany it, but I wasn't in the mood for potatoes, or barley for that matter. Of the dishes I wanted to make this week, one didn't make the cut, and that was chicken and dumplings. And I have been craving dumplings all week. After some pondering, I decided to incorporate the dumplings in this dish.</span></div><div><span style="color:#000099;">The only thing I would do differently is use my cast iron stock pot rather than the large cast iron skillet I used. I just feel like the dumplings needed to cook longer, and after I added them, the sauce/gravy became a little too thick. After adding some water it was fixed so no biggie, but next time I'll use the stock pot. You can use any good red wine you like, here I used a Pinot Noir.</span></div><br /><div><span style="color:#000099;"><strong>Red Wine Braised Beef and Herb Dumplings</strong></span></div><br /><div><span style="color:#000099;">1 1/2 lbs. stew meat in cubes</span></div><div><span style="color:#000099;">1/2 cup flour for dusting</span></div><div><span style="color:#000099;">Salt and pepper to season the meat</span></div><div><span style="color:#000099;">1 1/2 Tbs. canola oil</span></div><div><span style="color:#000099;">1 medium onion chopped</span></div><div><span style="color:#000099;">2 stalks celery chopped</span></div><div><span style="color:#000099;">1/2 lb. sliced mushrooms</span></div><div><span style="color:#000099;">3 garlic cloves minced</span></div><div><span style="color:#000099;">1 Tbs. fresh parsley chopped</span></div><div><span style="color:#000099;">2 tsp. fresh thyme leaves</span></div><div><span style="color:#000099;">1 1/2 cup red wine</span></div><div><span style="color:#000099;">4 cups (or more if you want more of a soup/stew) beef stock or broth</span></div><div><span style="color:#000099;">Salt and pepper to taste</span></div><br /><div><span style="color:#000099;">Preheat oven to 350 degrees</span></div><div><span style="color:#000099;">Season meat with salt and pepper and dredge in flour. (I like to put the flour in a plastic grocery bag then add the meat and shake the heck out of it)</span></div><div><span style="color:#000099;">Shake off excess flour and set aside. Preheat a large skillet (or oven safe stock pot) over medium heat and add oil. Sear meat on all sides until dark brown and set aside. Add onion, celery, mushrooms, parsley and thyme to skillet. Saute until brown and caramel-y. Add garlic and saute a minute longer. Add beef back to pot and deglaze the pan with the wine. Let wine reduce by 1/2 and add stock. Cover and put in oven for 1 1/2 hours.</span></div><br /><div><span style="color:#000099;">Herbed Dumplings</span></div><div><span style="color:#000099;">(modified ATK recipe)</span></div><br /><br /><img id="BLOGGER_PHOTO_ID_5281701117465171218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SUxfLsRLlRI/AAAAAAAAB80/ybdLWfMf1BQ/s400/beef+041.jpg" border="0" /><span style="color:#000099;">2 Cups unbleached all purpose flour</span> <div><span style="color:#000099;">1 Tbs. baking powder</span></div><div><span style="color:#000099;">1 tsp. salt </span></div><div><span style="color:#000099;">1 cup milk (I used 2%)</span></div><div><span style="color:#000099;">3 Tbs unsalted butter cut into cubes</span></div><div><span style="color:#000099;">1 Tbs. chopped parsley</span></div><div><span style="color:#000099;">1 tsp. fresh thyme leaves</span></div><br /><div><span style="color:#000099;">Combine flour, baking powder and salt in a medium sized bowl.</span></div><div><span style="color:#000099;">Heat Milk and butter in microwave for one minute. Take out and stir about a minute or so until all the butter has melted. Add to flour mixture and fold until incorporated, don't over mix. </span></div><br /><div><span style="color:#000099;">Putting it all together:</span></div><br /><div><span style="color:#000099;">Take skillet out of oven and put it over low heat on the stove top. Add spoonfuls of the dumpling batter into skillet and cook for 15 minutes, or until the are cooked through. Serve in shallow bowls.</span></div><br /><img id="BLOGGER_PHOTO_ID_5281701106163090146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SUxfLCKjguI/AAAAAAAAB8s/1KM1Uui3Ofw/s400/beef+029.jpg" border="0" /></div></div>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com4tag:blogger.com,1999:blog-3266931424054187535.post-40976493755580716552008-12-17T19:30:00.000-05:002008-12-17T19:51:05.580-05:00Deep Dish Pizza in Cast Iron<div><div><div><a href="http://3.bp.blogspot.com/_hp5h_i-dHwo/SUmdwWKaKjI/AAAAAAAAB8E/ZWvWT6U-970/s1600-h/soup+014.jpg"><img id="BLOGGER_PHOTO_ID_5280925491977136690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SUmdwWKaKjI/AAAAAAAAB8E/ZWvWT6U-970/s400/soup+014.jpg" border="0" /></a><br /><div><span style="color:#000099;">I know a lot of people aren't fans of the "Pan" type pizza, usually because it has someting to do with the thick crust. But I love it. </span><span style="color:#000099;">I used <a href="http://culinaryinfatuation.blogspot.com/2007/10/deep-dish-pizza.html">a recipe </a>I have used before, with the only changes being the white cornmeal instead of yellow, and I used the cheese I had on hand, which was mozzarella and smoked gouda. I topped mine with pepperoni, onions and mushrooms, and Chad's with Just pepperoni. </span></div><div><span style="color:#000099;">I think I do prefer the yellow cornmeal to the white, but tonight, Chad said he liked this one better. Go figure. Anyway, this is another inexpensive meal to make as you can add whatever leftover meat, veggies, cheeses you have on hand, And yes, it can be done on a week night. If you prefer to make the dough ahead of time, just store it in the fridge for up to 3 days, or freeze. **I pre-baked the crust 5 minutes before topping, it lent to a crispier crust***</span></div><div><span style="color:#000099;"></span> </div><div><span style="color:#000099;"><img id="BLOGGER_PHOTO_ID_5280925498148953746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_hp5h_i-dHwo/SUmdwtJ4npI/AAAAAAAAB8M/JVkwKeyhVuM/s400/soup+015.jpg" border="0" /></span></div></div></div></div><br /><p><img id="BLOGGER_PHOTO_ID_5280925499524456018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_hp5h_i-dHwo/SUmdwyR1HlI/AAAAAAAAB8U/e8W2wF10Qec/s400/soup+016.jpg" border="0" /></p><p><img id="BLOGGER_PHOTO_ID_5280925510529069698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 265px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_hp5h_i-dHwo/SUmdxbRiMoI/AAAAAAAAB8c/L1D-mgoft78/s400/soup+018.jpg" border="0" /></p>Allyhttp://www.blogger.com/profile/05228423953439605517noreply@blogger.com13